I’m already thinking about Christmas morning.
I wish I was more of a go-with-the-flow mom a lot of the time. The one that leisurely makes her way downstairs in a pink feathered robe (do they sell such things?) and ruffles her child’s head as they each independently and politely pull things from their stockings, one item at a time.
Unfortunately, I am the mom who’s up at the crack of dawn on Christmas morning, complete with crazy hair, holey sweats and her husband’s extra large T-shirt, guarding her precious gifts like a crazed troll.
I’m sorry, but there’s a bit of a protocol:
You cannot go downstairs before the grownups are downstairs.
If you don’t smell coffee, there is danger. Stop, drop and roll.
The Christmas tree must be plugged in, Karen Carpenter must be singing “Ave Maria” and whatever I’m making for Christmas breakfast needs to be in the oven.
My children are begging me not to make cinnamon rolls this year.
In fact, anything with yeast is banned altogether.
We don’t have that kind of time, people!
Trying to keep the girls from the stockings and the tree is like trying to hold back a tidal wave with a Kleenex.
Oh wait, that’s me during Parenthood. (Yes, every post between now and forever will include a Parenthood reference. I have issues.)
But I’m totally cool with skipping anything that takes an hour to rise and making eggnog scones instead.
They taste like Christmas.
They smell like Christmas.
They are my favorite.
Just like Christmas morning.
Makes 16 scones
***View Nutrition Facts***
- 3/4 c. regular or dairy-free eggnog (i.e. Silk ‘Nog)
- 1 t. lemon juice
- 1 c. gluten-free oat flour (grind your own using old-fashioned oats)*
- 1 1/2 c. white or brown rice flour*
- 1/2 c. sucanat or stevia baking blend
- 1 T. baking powder
- 1/2 t. baking soda
- 1/2 t. xanthan gum
- 1/4 t. cream of tartar
- 1/2 t. salt
- 3/4 t. freshly grated nutmeg
- 1/2 c. organic butter or non-dairy margarine (i.e. Earth Balance)
- 1 1/2 c. powdered sugar
- 2-3 T. regular or dairy-free eggnog (i.e. Silk ‘Nog)
- few grates of nutmeg
*If you don’t want or need to make these gluten free, you can substitute unbleached all-purpose flour for the oat flour and whole wheat pastry flour for the rice flour. You can also omit the xanthan gum.
Preheat oven to 350 degrees.
Combine eggnog and lemon juice and set aside.
In a large mixing bowl, combine flours, sugar, baking powder, baking soda, xanthan gum, cream of tartar and salt. Generously add grated nutmeg. Cut in butter or margarine, a tablespoon or so at a time, and continue to cut in until the mixture is uniform and coarse in texture.
Add in eggnog mixture, which will now be slightly curdled. Stir until a dough forms. Mixture may be a bit crumbly, which is fine. Do not overmix.
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. Slice circle into sixteen equal wedges and transfer scones to a baking sheet.
Bake for 20-22 minutes until scones are set.
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.