It’s probably no secret that scones are my favorite thing to bake. I still had leftover coconut milk holiday nog and wondered how this recipe might taste with that change.
These scones have an overall vanilla taste, with just the right amount of sweetness and hint of cinnamon and nutmeg- perfect for a holiday brunch. I served these at a girls’ get together and they were a hit!
So, here is the original scone recipe modified for the holidays:
Holiday Nog Scones (makes 14)
- 2 c. Gluten free flour blend (Bob’s Red Mill 1-1 in the blue bag)
- 1 c. Sweet sorghum flour
- 1 c. Brown rice flour
- 1/2 tsp. Salt
- 2 Tbs. baking powder
- 1 tsp. Ground cinnamon
- 1 c. Coconut cream (just the thick part off the top, allow a 12 oz can to sit undisturbed for a few days before opening the longer the better)
- 1/2-3-4 c. Vanilla coconut milk
- 1 1/2 c. Holiday nog
- Preheat oven to 390 F.
- Grease two round pans – I used coconut oil.
- Add all ingredients to the bowl, then stir until just mixed. Note: The dough should be maleable and not too sticky. Add a bit of flour, if needed.
- Turn dough out on floured surface and “roll” until about 1- 1 1/2 inches thick. (I just pat it down instead of using a rolling pin.
- Using a floured 2-3 in. cookie cutter (or plastic cup), cut out the scones and place in baking dish.
- Brush tops of scones with holiday nog and sprinkle with sugar.
Make some coffee and enjoy!