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.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the scones.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, cinnamon, and nutmeg until well combined.
- 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.
- 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.
- Shape Dough: Transfer the dough onto the prepared baking sheet and shape it into a thick disk approximately 1 inch thick.
- Cut Scones: Using a sharp knife, carefully cut the dough disk into 6 equal triangular portions.
- 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.
- 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.
- Prepare Glaze: While the scones cool, whisk together the powdered sugar, whole milk, and rum extract in a small bowl until smooth and pourable.
- 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.
- 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
