Name: Eggnog Scones Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup (1 stick / 113 g) unsalted butter, cold; 2 ½ cups (312.5 g) all-purpose flour; ½ cup (100 g) granulated sugar; 1 tablespoon baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ teaspoon kosher salt; 2 large eggs, room temperature; 2 teaspoons vanilla extract; ½ cup (127 g) eggnog; 2 tablespoons eggnog; 2 tablespoons turbinado sugar; 1 cup (125 g) confectioners’ sugar; 2-3 tablespoons eggnog; 1 pinch nutmeg

Ingredients

½ cup (1 stick / 113 g) unsalted butter, cold

2 ½ cups (312.5 g) all-purpose flour

½ cup (100 g) granulated sugar

1 tablespoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

2 large eggs, room temperature

2 teaspoons vanilla extract

½ cup (127 g) eggnog

Topping

2 tablespoons eggnog

2 tablespoons turbinado sugar

Eggnog Glaze

1 cup (125 g) confectioners’ sugar

2-3 tablespoons eggnog

1 pinch nutmeg

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.

Step 2: Using the fine edge of a box grater, grate the cold butter onto a sheet of parchment paper. Transfer the grated butter to the freezer while you prepare the other ingredients.

Step 3: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

Step 4: Remove the grated butter from the freezer and add it to the dry ingredients. Gently incorporate it with a fork or pastry blender until the mixture looks like coarse crumbs.

Step 5: In a separate bowl, whisk together the eggs, vanilla extract, and eggnog until fully combined.

Step 6: Pour the wet ingredients into the dry mixture and stir just until combined. Avoid overmixing to keep the scones tender.

Step 7: Lightly flour your hands and transfer the dough onto the prepared baking sheet. Shape the dough into a ¾ inch-thick circle.

Step 8: Using a bench scraper or sharp knife, cut the dough into 6 to 8 wedges. Gently separate the wedges, leaving about a ½-inch space between each.

Step 9: Brush the tops and sides of each scone with 2 tablespoons of eggnog. Sprinkle turbinado sugar evenly over the scones.

Step 10: Bake for 15-17 minutes, or until the scones are golden brown and cooked through.

Step 11: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 12: To make the glaze, whisk together the confectioners’ sugar with 1 tablespoon eggnog. Add more eggnog, a teaspoon at a time, until you reach your desired glaze consistency.

Step 13: Drizzle the glaze over the cooled scones and sprinkle with a pinch of nutmeg for a festive finish.

Tips & Variations

For a dairy-free version, substitute the eggnog with a plant-based milk mixed with a pinch of cinnamon and vanilla extract.

Chill the dough for 15 minutes before shaping if it feels too soft to handle easily.

Add ½ cup of dried cranberries or chopped nuts for extra texture and flavor.

Use freshly grated nutmeg for the best aroma and taste in both the dough and the glaze.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 1 month. Reheat frozen scones in a warm oven for about 10 minutes before serving. If glazed, add the glaze after reheating.

FAQs

Can I make these scones without eggnog?

Yes, you can substitute eggnog with whole milk mixed with a teaspoon of vanilla extract and a pinch of cinnamon and nutmeg to mimic the flavor.

How do I keep my scones tender and flaky?

Use cold butter grated into the flour and avoid overmixing the dough. Handling it gently and keeping the butter cold ensures tenderness and flakiness.