I love having people over for brunch and when I do, I enjoy baking something special. When I came across this recipe for French toast scones in a pamphlet for Robin Hood Flour I knew I had to try them. Scones are one of my favourite things to make for brunch. I've made them with lemon and poppyseeds, scrambled eggs and bacon, and blueberries. All delicious flavours, but these French Toast Scones are one of my favourites. I made the batter the day before, took it out to come to room temperature while I was at my son's hockey game, and baked them 20 minutes before my guests arrived. The glaze can be made in advance and kept in the fridge. My children loved the scones so much they took the leftovers to school the next day.
Make-Ahead Baked Egg Nog French Toast
Ingredients
Preheat oven to 400. Line a baking sheet with parchment paper. Combine flour, baking powder, cinnamon, baking soda and salt in a large mixing bowl. Cut in butter with either two knives or in a stand mixer, until mixture resembles coarse meal. Add evaporated milk and mix with a fork or in stand mixer to create a soft, slightly sticky dough. Pat dough into a flattened ball. On a lightly floured surface knead gently. Pat dough into a 1" thick flattened circle. Cut into 12 wedges. Place on prepared baking sheet. Dough can be wrapped with plastic wrap and kept in the fridge at this point.
If you put the dough in the fridge take it out and bring to room temperature before baking, if you have time. If not put directly into oven. Bake in preheated oven for 18-20 minutes or until golden brown. To make glaze mix icing sugar, maple syrup and evaporated milk in a small bowl. Using a pastry brush cover each baked scone with glaze as soon as scones come out of the oven. Serve warm.
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