Eggnog Scones & Clotted Cream

My daughter is home for the holidays and it’s time for us to make scones, which we both love. We also like to make something we call St. Louis Gummy Cream, which is our version of Clotted Cream. If you have tasted fresh clotted cream you know how wonderful this is spread over a scone. The only problem I have with making St. Louis Gummy Cream is that there is a lot of milk remaining. When we use 1 quart of heavy cream, we get a little more than 1 pint of a rich milk left. This left-over milk can be used on cereal, in coffee or tea, or any other way you typically use milk.

Given the holiday season we’re in, Renee and I decided to forego the orange scones (an all-time favorite) and make eggnog scones instead. The Eggnog Scones recipe below is based on Eggnog Scones in Scones & Tea from Teatime Magazine (page 56). Scones & Tea is a fabulous book for scone lovers. There are recipes for sweet and savory scones as well as an array of delectable spreads. I particularly like the recipes for the various spreads, because they are not as easy to find as scone recipes are.


Eggnog Scone with Clotted Cream

Eggnog Scone with Clotted Cream

St. Louis Gummy Cream (AKA: Clotted Cream)
1 quart pasteurized (NOT ultra-pasteurized) heavy cream
1 ½ tsp vanilla

Preheat oven to 180 degrees.
Mix heavy cream and vanilla in oven-proof pan then cover with oven-proof lid.
Place on middle rack in oven for at least 8 hours.
Remove from oven and skim the clotted cream off the top. Pour the remaining milk into a separate glass container. The remaining milk is good in coffee or tea.
Use the clotted cream on the scones with or without jam.
Keep refrigerated.

Eggnog Scones
2 cups white whole wheat flour
½ cup sugar
2 tsp baking powder
slight ¾ tsp coarse sea salt
½ tsp nutmeg
¼ tsp cinnamon
¼ cup salted butter
2 Tbl vegetable shortening
½ cup eggnog
1 large egg

Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
In large bowl blend dry ingredients: flour, sugar, baking powder, salt, nutmeg, and cinnamon.
Use a pastry blender and cut the butter and shortening into the flour mixture until it resembles coarse crumbs.
In a small bowl whisk eggnog and egg together. Add to flour mixture, stirring until ingredients are just combined. If the dough seems dry, gradually add more eggnog.
On a lightly floured surface pat dough into a circle ¾ inch thick.
Cut into 8 wedges and place on prepared baking sheet.
Bake until a light golden brown, about 12 to 15 minutes.

RESULTS: All I can say is: Fabulous. If you’ve never had Clotted Cream before, try our recipe for St. Louis Gummy Cream: it’s easy to make (just leave it in the oven for 8+ hours) and really, really makes the scones shine.

Enjoy & Happy Holidays!

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