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Eggnog makes a deliciously spiced, sweet scone – and it’s a great way to use up any leftover ‘nog. Serve these warm for a festive breakfast or brunch, with a hit of added protein and fibre or as a nice finish to a big holiday feast. For an extra indulgence, add a handful of white chocolate chunks.
¼ cup (60 mL) split red lentils
2 cups (500 mL) all-purpose flour
½ cup (125 mL) old-fashioned oats
1 Tbsp (30 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) butter, cut into pieces
1 cup (250 mL) eggnog, plus extra for brushing
sugar, for sprinkling (optional)
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