Eggnog Orange Scones

The original is from the Granddaughter's Inglenook Cookbook, 6th printing, 1948. I changed a few ingredients to make it better. I'll include both recipes.

English Scones - original recipe
1/4 c. shortening
1/2 c. sugar
1 egg
1/2 c. milk
3 c. flour
2 teas. baking powder
1/3 c. currants

Cream shortening and sugar; add beaten egg, milk and flour sifted with baking powder. Mix in washed and drained currants as flour is added. Cut out as biscuits. Bake 12 - 15 minutes at 450 degrees F.


My version

Eggnog and Orange Scones

1/4 c. shortening
1/2 c. sugar
1 egg
1/2 c. eggnog
3 c. flour
2 teas. baking powder
1 teas. vanilla
zest of one orange - save half for decorative topping

For decorating
2 squares semi-sweet chocolate
2 T. orange juice - fresh
1/2 of orange zest

Cream shortening and sugar; add beaten egg, vanilla, half of orange zest and eggnog. Sift flour with baking powder. Add to wet mixture. Cover with plastic wrap and refrigerate mixture for 15 minutes. Roll dough on a floured board to 1/4 inch thick. Cut out as biscuits. Bake 8-10 minutes at 400 degrees F. Check after 8 minutes. Scones will be soft to touch and lightly browned.

Decorative topping

Melt semi-sweet chocolate squares. Add fresh orange juice and orange zest. When scones are cool, using a spoon or fork drizzle random chocolate mix over top.

Cook's note: I put the chocolate squares in a glass bowl and set it over the vent for the oven. The chocolate melted without burning or separating.