Festive Eggnog Scones are a great way to kick off your holiday mornings as well as an inventive recipe to use leftover eggnog. Buttery and flaky these scones melt in your mouth and are very addictive.
Nothing puts you in the holiday spirit more than hot Eggnog Scones and a warm mug of coffee or hot chocolate.
A very basic scone recipe, Eggnog Scones are pure and simple. No added fruit, nuts, or spices. The eggnog and
Also, I prefer scones served warm. Add the eggnog glaze if you want them sweeter. In not melt
Follow my tips on how to create a scone with great texture and incredible taste.
- Butter – Scones are very buttery with a hint of sweet and a hint of tang. The
buttermust be cold. Just like in pie crusts, cold butteris what creates a flaky texture. If you’ll freeze the butterfor at least 30 minutes, then take it out and grate it on the large-hole side of a cheese grater, it will be much easier to work into the flour. You can use this technique anytime a recipe calls for cutting butterinto the flour. If your butteris not frozen, use the traditional method of cutting butterinto the flour.
- Dough – Do not overwork your dough or allow it to become too warm. Work quickly. If you notice the dough becoming greasy, place it in the freezer for 15 minutes then proceed. It’s okay if your scones aren’t smooth on the outside. They will be fluffy and flaky on the inside. The overworked dough tends to be tough, flat, and not flaky. You don’t want that. I recommend this pastry cutter.
- Make ahead – Scones can be made beforehand. Go ahead and shape the scones, place them in an airtight container and refrigerate if baking the next morning. Or freeze them for later.Scone dough can be frozen up to one month. If freezing, add 2 minutes to the baking time listed below.
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- 1 cup powdered sugar
- 2-3 Tablespoons eggnog depending on how thick, thin you want the glaze
- Adjust the oven rack to the center position and preheat to 400°F. Line a baking pan with parchment paper or a Silpat mat.
- Cut in cold butter with a pastry cutter until the butter is mixed in and the size of peas.
- Fold in eggnog and stir until just combined.
- Transfer the dough to a floured surface.
- Lightly knead into a 1-inch thick, 8-inch diameter round.
- Cut round into 8 wedges and place on your prepared baking pans. Space them at least 1/2 inch apart.
- *At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- Bake for 12 to 15 minutes or until lightly browned.
- Whisk together eggnog and powdered sugar for the glaze and spoon over scones.
- Serve immediately.