One morning skip your usual breakfast and try one of these Vanilla Bean Eggnog Scones. I used Nielsen-Massey Indonesian Bourbon Pure Vanilla Extract, which delivers a classic, rich vanilla flavor that can be enjoyed in a wide range of foods, from sweet treats to savory dishes.
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Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. In a food processor, combine flour, sugar, baking powder, salt, and vanilla bean. Pulse to combine. Cut the butter into small pieces, then add these to the flour mixture. Pulse until the mixture is coarse. Add the eggnog and vanilla while the food processor is on low. Once the mixture becomes doughy, remove and and divide into two even-sized balls. Flatten each portion of dough into a disc shape, about 1 1/2-inches thick. With a knife, slice each disc into 6 triangles. Pull them apart from each other so there’s still a circle, but leaving about 1/4 to 1/2 inches between each. Bake the scones for about 18 minutes, or until they look golden on top.
For the glaze
Stir the powdered sugar, vanilla bean seeds, and eggnog together until smooth enough to frost onto the scones. Take a butter knife or spoon and spread a small amount of the icing onto each scone. Enjoy!
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In exchange for this content, I received products from Nielsen-Massey Vanillas. To learn more about Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, visit NielsenMassey.com.