Monday, December 24, 2012

Enough Already....

I know what you must be thinking, "Really, Bonnie? Another baked good?" There's something moderately uncomfortable about having a diabetic force so many baked goods down your throat, right?

But it's the holidays!

That's pretty much my excuse for everything. 

"You're really going to eat that, drink that, buy that, wear that?" It's the holidays! I'm milking it for at least two more days and I won't hesitate to try to use it through the new year.

So enjoy these....because it's the holidays!

Eggnog Scones

by Bonnie Graham
Cook Time: 20 - 22 minutes
Keywords: bake breakfast dessert eggnog Christmas

Ingredients (8 scones)
  • 1 c eggnog (I used Lite Trader Joe's)
  • 1 t lemon juice
  • 1 c whole wheat white flour
  • 1 1/2 c all purpose flour
  • 1/2 c sugar/Truvia
  • 1 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 3/4 tsp freshly grated nutmeg
  • 6 tbsp coconut oil
  • Glaze:
  • 1/2 c powdered sugar
  • 1 tbsp eggnog
  • few shakes of nutmeg
1. Preheat oven to 350 degrees.
2. Combine eggnog and lemon juice and set aside.
3. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, cream of tartar, nutmeg, and salt.
4. Add coconut oil and mix until the mixture is uniform and coarse in texture.
5. Add in eggnog. Stir until a dough forms. Mixture may be a bit crumbly.
6. Turn dough out onto a lightly floured board and form into a round circle, approximately 10 inches in diameter and 1 1/2 inches high. Cut into equal wedges (as many as you'd like) Transfer scones to a baking sheet.
7. Bake for 20-22 minutes until scones are set.
8. Meanwhile, prepare glaze by combing all ingredients in a small bowl and mixing until it comes to a drizzly consistency. Let scones cool and then serve drizzled with icing.
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