Lightened Up Cinnamon Eggnog Scones

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/4 tsp Cinnamon
  • 1/2 tsp Cloves
  • 5/8 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1 cup Whole wheat flour, whole wheat or white

• Dairy

  • 6 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/16 cup Eggnog

• Other

  • ⅓ C Madhava Organic Better Baking Blend

Found on a-kitchen-addiction.com

Ingredients

• 1 C whole wheat or white whole wheat flour
• 1 C all-purpose flour
• ⅓ C Madhava Organic Better Baking Blend
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cloves
• 6 tbsp unsalted butter, cold and cut into pieces
• 1 C eggnog
• 1 tbsp eggnog
• 2 tbsp sugar
• ¼ tsp cinnamon
• ⅛ tsp nutmeg

Directions

• Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper.
• In a large bowl, whisk together flours, Madhava Organic Better Baking Blend, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• Cut in butter until mixture resembles coarse crumbs. Add milk and stir together until dough just starts to come together.
• Transfer dough to a floured surface. Knead 5-6 times or until dough comes together.
• Shape into an 8 inch circle. Cut into 8 wedges or using a cookie cutter or a glass to cut about 8-10 rounds of dough. Brush dough with eggnog. Sprinkle with cinnamon sugar mixture.
• Place on prepared baking sheet. Bake for 18-20 minutes or until the edges just start to turn golden.
• Remove to a wire rack to cool.