Eggnog Scones
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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
Eggnog Scones
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
butter must be cold. Just like in pie crusts, coldbutter is what creates a flaky texture. If you’ll freeze thebutter for 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 cuttingbutter into the flour. If yourbutter is not frozen, use the traditional method of cuttingbutter into 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.
Eggnog Scones
Ingredients
Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon or nutmeg, can be omitted if preferred
- 5 tablespoons butter cold
- ⅔ cup eggnog plain flavored without alcohol
Eggnog Glaze
- 1 cup powdered sugar (aka confectioners)
- 2-3 Tablespoons eggnog depending on how thick, thin you want the glaze
Instructions
- Adjust the oven rack to the center position and preheat to 400°F. Line a baking pan with parchment paper or a Silpat mat.
- In a bowl, combine flour, sugar, baking powder, salt, and nutmeg or cinnamon.
- 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.
Made these twice this morning, once with cranberries and the other with chocolate chips. So wonderful and easy! Thank you for this recipe and Merry Christmas!
So happy you enjoyed them!! Merry Christmas.
How many grams/oz is your cup of flour?
My first attempt at making any kind of scone and despite my booboo of adding too much eggnog to the batter they are DIVINE! Thank you for the tips, too. I’m a good cook but not such a good baker so they really came in handy. Grating butter wouldn’t have ever crossed my mind!