Ingredients
2 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt2 tablespoons cold butter1 cup eggnog1 cup chopped pecans1/2 cup red candied cherries, quartered1/2 cup green candied cherries, quarteredGLAZE:1/2 cup confectioners’ sugar1 teaspoon rum extract4 to 5 teaspoons heavy whipping cream
Preparation
In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries.
Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate.
Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm.
