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<\/h1>\n<\/h1>\nServings:<\/b> Makes 8 scones<\/p>\n
Eggnog scones ingredients:<\/b><\/p>\n Eggnog scones method: <\/b>Preheat the oven to 425 F.<\/p>\n In a medium bowl, stir together the flour, baking powder and salt. Add the butter and toss to combine or blend with a fork or your fingers until the mixture is coarse and crumbly. If you like, add some chopped chocolate or fresh or frozen cranberries to the mix.<\/p>\n Add eggnog and stir just until the dough comes together. Pat into a 1-inch thick circle on a parchment lined sheet and brush the top with a little extra eggnog. Cut into 8 wedges and pull them apart on the sheet, then bake for 15 to 20 minutes, or until golden.<\/p>\n Pavlova ingredients<\/b><\/p>\n Pavlova method:<\/b> Preheat oven to 275 F. With a stand or hand mixer on medium-high, beat egg whites and salt until soft peaks form, about 1 minute. Gradually add in sugar, beating well the whole time. Keep beating until the mixture is thick and glossy.<\/p>\n Beat in vinegar and cornstarch until stiff peaks form. Mixture should be thick enough that you can turn the bowl upside down.<\/p>\n Line a cookie sheet with parchment paper. Trace a 9-inch circle in the centre of the parchment and flip parchment over. You will still be able to see the circle. Secure parchment to a cookie sheet with a dab of pavlova mixture in each corner. Spread mixture into circle shape on parchment.<\/p>\n Bake for 1 hour and 15 minutes. Turn the oven off and leave the pavlova inside for 30 minutes. Remove from the oven and slide pavlova onto a serving plate.<\/p>\n Whip cream with icing sugar until soft peaks form. Fold in rum (if using), vanilla, ginger and nutmeg. Cover the top of the pavlova with eggnog cream. Grate chocolate and\/or nutmeg all over.<\/p>\n SOURCE:\u00a0 https:\/\/www.theglobeandmail.com\/life\/article-christmas-baking-recipes-bracket\/<\/a><\/p>\n\n
Pavlova with eggnog cream<\/h1>\n
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