Eggnog Scones Recipe

Introduction

These Eggnog Scones bring a festive twist to a classic treat, perfect for holiday mornings or cozy afternoons. With warm spices and a rich eggnog glaze, they offer a delightful balance of flavors that everyone will love.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup white granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup unsalted butter (1 stick), very cold and cut into chunks
• 1 cup eggnog
• 1 cup powdered sugar
• 2 tablespoons whole milk (or half and half)
• 1 teaspoon rum extract
• Sprinkles for decorating (optional)

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, and nutmeg.
3. Step 3: Add the cold butter chunks to the dry ingredients and mix using your hands or a pastry blender until the butter is well incorporated and the mixture looks crumbly but moist.
4. Step 4: Make a small well in the center of the mixture and pour in the eggnog. Stir with a spoon, then use your hands to mix from the bottom up until a soft dough forms.
5. Step 5: Turn the dough onto the prepared baking sheet and shape it into a thick disk.
6. Step 6: Using a sharp knife, cut the disk into 6 equal triangles.
7. Step 7: Bake for 18 minutes, or until the scones are lightly golden brown.
8. Step 8: Let the scones rest on the baking sheet for 5 to 10 minutes before separating.
9. Step 9: While the scones cool, combine powdered sugar, milk, and rum extract in a small bowl until smooth.
10. Step 10: Drizzle the glaze over the warm scones and add sprinkles or extra cinnamon and nutmeg if desired.

Tips & Variations

• For a richer flavor, use half and half instead of whole milk in the glaze.
• Try adding chopped nuts or dried cranberries to the dough for texture and festive color.
• If you prefer a non-alcoholic version, omit the rum extract or replace it with a teaspoon of vanilla extract.
• Make sure the butter is very cold to achieve flaky, tender scones.

Storage

Store leftover scones in an airtight container at room temperature for up to three days. To reheat, warm them in a toaster oven or regular oven at 300°F for 5 to 7 minutes to restore freshness. Glaze is best applied fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought eggnog for this recipe?

Yes, store-bought eggnog works well and adds the right flavor and moisture to the scones.

Can I freeze these scones?

Yes, you can freeze unglazed scones in an airtight container or freezer bag for up to one month. Thaw them at room temperature and warm slightly before glazing and serving.

Eggnog Scones Recipe

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★★★★★

4.6 from 461 reviews

• Author: Lana
• Total Time: 33 minutes
• Yield: 6 scones 1x

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Description

Delightful and festive Eggnog Scones infused with warm spices and topped with a sweet rum glaze. These tender scones combine the comforting flavors of cinnamon, nutmeg, and creamy eggnog, making them a perfect holiday treat or cozy breakfast pastry.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup white granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Wet Ingredients & Additions

• ½ cup unsalted butter (1 stick), very cold and cut into chunks
• 1 cup eggnog
• 1 cup powdered sugar
• 2 tablespoons whole milk (or half and half)
• 1 teaspoon rum extract
• Sprinkles for decorating (optional)

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Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the scones.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and set it aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, cinnamon, and nutmeg until well combined.
4. Incorporate Butter: Add the cold, chunked unsalted butter to the bowl. Using your hands or a pastry blender, vigorously work the butter into the dry mixture until it’s evenly distributed and the mixture is moist, resembling coarse crumbs.
5. Add Eggnog: Create a small well in the center of the mixture and pour in the eggnog. Stir with a spoon initially, then use your hands to mix from the bottom up until the dough is fully combined.
6. Shape Dough: Transfer the dough onto the prepared baking sheet and shape it into a thick disk approximately 1 inch thick.
7. Cut Scones: Using a sharp knife, carefully cut the dough disk into 6 equal triangular portions.
8. Bake: Place the baking sheet in the preheated oven and bake the scones for 18 minutes or until they turn lightly golden brown on top.
9. Cool Scones: Remove the scones from the oven and let them rest on the baking sheet for 5-10 minutes before separating them to allow them to set.
10. Prepare Glaze: While the scones cool, whisk together the powdered sugar, whole milk, and rum extract in a small bowl until smooth and pourable.
11. Glaze and Decorate: Drizzle the glaze generously over the warm scones and top with sprinkles and an optional dusting of extra cinnamon and nutmeg for added flavor and festive appearance.
12. Storage: Store any leftover scones in an airtight container at room temperature for up to three days to maintain freshness.

Notes

• Make sure the butter is very cold to create flaky, tender scones.
• Do not overwork the dough to keep the scones light and fluffy.
• Feel free to substitute rum extract with vanilla extract if preferred.
• Sprinkles are optional but add a fun festive touch.
• For a dairy-free version, substitute eggnog and milk with plant-based alternatives.
• Reheat leftover scones gently in a toaster oven or microwave before serving.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: eggnog scones, holiday scones, spiced scones, cinnamon scones, nutmeg scones, festive pastries, breakfast scones