Description

These Eggnog Scones are a delightful holiday treat that combines tender, warmly spiced pastry with the rich flavors of homemade eggnog. Featuring crispy edges, soft centers, and a perfectly balanced blend of cinnamon, nutmeg, and vanilla, these scones are topped with a glossy eggnog glaze for a festive finish. Perfect for breakfast or a seasonal snack, they bring cozy holiday vibes to any table.

Ingredients

Scale

Scones

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

Preheat and prepare baking sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside to prevent the scones from sticking during baking.
Grate the butter: Using the fine edge of a box grater, grate the cold unsalted butter onto a sheet of parchment paper. Transfer this grated butter to the freezer to chill while preparing other ingredients, ensuring it stays cold for a flaky texture.
Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and kosher salt, distributing the spices evenly.
Incorporate butter: Remove the grated butter from the freezer and add it to the dry ingredients. Use a fork or pastry blender to gently cut the butter into the flour mixture until it resembles coarse crumbs, which is essential for tender scones.
Combine wet ingredients: In a separate medium bowl, whisk together the eggs, vanilla extract, and eggnog until fully combined and smooth, creating a flavorful liquid base.
Form the dough: Pour the wet ingredients into the dry ingredient mixture and stir just until combined; be careful not to overmix to keep the scones tender.
Shape and cut the scones: Lightly flour your hands, then transfer the dough to the prepared baking sheet. Shape it into a circle about ¾ inch thick. Using a bench scraper or large knife, cut the dough into 8 wedges, gently separating each to create about a ½-inch gap between them for even baking.
Brush and sprinkle topping: Brush the tops and sides of each scone with 2 tablespoons of eggnog, then evenly sprinkle the turbinado sugar over the tops to add a sweet crunch.
Bake the scones: Place the baking sheet in the oven and bake for 15-17 minutes or until the scones are golden brown and cooked through, with crisp edges and soft centers.
Cool the scones: Allow the baked scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Prepare the eggnog glaze: In a small bowl, whisk together the confectioners’ sugar with 1 tablespoon of eggnog. Add additional eggnog one teaspoon at a time until the glaze reaches a smooth, drizzle-able consistency.
Glaze and garnish: Drizzle the eggnog glaze over the cooled scones and finish by sprinkling a pinch of nutmeg on top to enhance the festive flavor.

Notes

Ensure the butter stays cold before baking to achieve flaky scones.
Do not overmix the dough once wet and dry ingredients are combined to keep the scones tender.
You can adjust the amount of nutmeg and cinnamon to your taste preference.
If you don’t have turbinado sugar, coarse sanding sugar can be substituted for topping.
The scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Reheat gently before serving to restore freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Eggnog Scones, Holiday Baking, Festive Scones, Spiced Scones, Christmas Breakfast, Eggnog Recipes