Recipes, reviews & lifestyle

Thursday, 14 December 2017

Jam-filled Egg Nog Pie (A.K.A. Scone in the US) | BLOGMAS DAY 13




If you've seen yesterday's post you'll know that I'd searched high and low for one ingredients: egg nog. I gave up and ended up making it. The reason I needed it so badly is not because I fancied sipping it by the fire, it was mainly for the following recipe; a strawberry jam-filled 'pie'. The recipe is American and was found in the December issue of the Food Network magazine. I've adapted it slightly and changed the measurements from cups to grams/ml. Now, i've stated that it's a pie when I don't really know what it is. The Americans have called it a 'scone' when it barely resembles the English scone. It's got the texture of a rock cake and actually tastes a bit like one too (I think it's the nutmeg). However its jammy inside, crumbly texture and sweet, spiced taste from the egg nog, just keeps me coming back slice after slice. 


Ingredients

125ml egg nog (you can find my recipe here) + extra for glazing
1 large egg
250g plain flour + more for dusting
2 tbsp caster sugar + more for sprinkling
1 tbsp baking powder
1 tsp ground nutmeg
1/2 tsp salt
90g cold, unsalted butter
Strawberry jam
Flaked almonds

Method

1. Pre-heat your oven to 200 degrees. Whisk the egg nog and egg in a  bowl. 

2. In a large bowl add: the flour, sugar, baking powder, nutmeg and salt. Whisk together.



3. Cut the butter into small pieces and work into the flour until almost incorporated. You want some small pea-size lumps to remain. Add the egg nog mixture and mix to form a dough.




4. Line a baking tray with baking parchment. Divide the dough in half and press one half into a 7-inch round onto the prepared tray. 



5. Spread the jam on the dough but don't go right to edge. Leave an inch gap from the edge.



6. Cut another piece of baking parchment and on it press the other half of the dough into a round the same size. Place the dough on top of the other half of dough and gently press the edges together.



7. Score the top of the dough into 8 pieces. Brush the top of the dough with egg nog. Sprinkle with sugar and the flaked almonds. Baked for 25 minutes until golden brown. Cool slightly and then cut the scones a long the scored lines. You can serve them warm or at room temp, perhaps with a glass of egg nog?






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