Redfern Place

• 3 cups flour
• 1/4 cup sugar (I prefer C&H raw sugar)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3/4 cup cold butter, cut into small pieces
• 1 cup egg nog

Instructions

Combine flour, sugar, baking powder, baking soda, salt and nutmeg in large mixing bowl; mix well. Cut butter into flour mixture with pastry blender or blend with your fingers until mixture is the texture of cornmeal. Make a well in center of flour mixture; add egg nog. Stir with fork until dough comes away from the sides of the bowl. Gather dough and divide into 2 balls. Roll or pat one ball on floured surface to form a circle 1-inch thick. Cut into 8 pie-shaped pieces. Place on lightly greased baking sheet; brush with egg nog and grate a light dusting of fresh nutmeg over tops. Repeat with remaining ball. Bake at 425°F. 12 minutes or until tops are lightly browned. Serve warm. Makes 16 scones.

Variation:  bring 3/4 cup raisins and 1/2 cub bourbon or dark rum to a simmer.  Shut off heat and let raisins soak up liquid while you prepare dry ingredients.  Drain any excess liquid and add to dry ingredients with egg nog.  Combine.  You want your dough to be a bit dry and not sticky.  If it seems too wet, sprinle additional flour and lightly knead into dough.  Roll out & finish per original instructions.

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