Eggnog Scones
Prep Time: 15 Minutes
Total Time: 35 Minutes
Servings: N/A
Eggnog makes a deliciously spiced, sweet scone – and it’s a great way to use up any leftover ‘nog. Serve these warm for a festive breakfast or brunch, with a hit of added protein and fibre or as a nice finish to a big holiday feast. For an extra indulgence, add a handful of white chocolate chunks.
Ingredients
Directions
Nutrition
Ingredients
Directions
- PREHEAT oven to 425°F (220°C).
- COVER the lentils with water and bring to a simmer in a small saucepan; cook for 10-12 minutes, or until just tender. Drain well and set aside to cool.
- COMBINE the flour, oats, baking powder, and salt in a large bowl. Add the butter and blend with a fork or pastry cutter until the mixture is combined, with pieces of butter the size of a pea. Add the drained lentils and toss to combine.
- ADD the eggnog and stir just until the dough comes together; pat into an inch-thick circle on a parchment-lined baking sheet. Cut into wedges with a sharp knife, and pull each piece apart on the sheet. If you like, brush with extra eggnog and sprinkle with sugar. Bake for 20 minutes, until golden.
Nutritional Information
- Serving Size: 1 scone
- Per serving:
- Calories 270
- Total Fat 13 g
- Saturated Fat 8 g
- Cholesterol 50 mg
- Carbohydrates 31 g
- Dietary Fibre 2 g
- Sugar 4 g
- Protein 7 g
- Sodium 240 mg
- Potassium 150 mg
- Folate 41 mcg