These Eggnog Scones bring all the cozy holiday flavors together in one tender, warmly spiced pastry. Made with my tried-and-true scone recipe base and rich homemade eggnog, they bake up with crisp edges, soft centers, and the perfect balance of cinnamon, nutmeg, and vanilla. A glossy eggnog glaze on top makes them feel extra festive. They are perfect for Christmas morning (check out my Christmas menu, too!), winter brunch, or anytime you want a simple seasonal treat.
Ingredients & Substitutions
- Butter: Cold, unsalted butter is key for tender, flaky scones. Grate it using the fine side of a box grater (spray lightly with nonstick spray if needed) over a sheet of parchment paper, then freeze for a few minutes. The grated butter stays cold while mixing, helping the scones hold their shape and develop a soft, moist interior. If using salted butter, consider reducing the added salt slightly.
- Flour: All-purpose flour provides structure while keeping scones tender. Make sure to measure carefully and avoid overmixing with the wet ingredients to prevent dense scones.
- Sugar: Granulated sugar adds subtle sweetness to the scones without overpowering the spices.
- Spices: Ground cinnamon and nutmeg give these scones a warm, festive flavor. Adjust amounts to taste if you prefer a more pronounced spice.
- Eggs: Eggs add richness and help bind the dough. Using room-temperature eggs ensures even mixing and helps create a tender crumb.
- Eggnog: Homemade eggnog (or blender eggnog) is ideal for depth of flavor, but store-bought works beautifully. It keeps the scones moist and tender while enhancing the holiday taste.
- Topping: A combination of eggnog and turbinado sugar creates a lightly sweet, golden crust. If you don’t have turbinado, granulated sugar works perfectly; it will still give a lovely finish and light sweetness.
- Eggnog Glaze: Confectioners’ sugar combined with a few tablespoons of eggnog forms a creamy glaze. Add more eggnog, a teaspoon at a time, to reach the desired consistency. Finish with a pinch of nutmeg for a festive touch.
FAQs
Can I make the dough ahead of time?
Yes! Prepare the dough, shape it into a circle, cut it into wedges, and freeze on the baking sheet for 30 minutes. Transfer to a freezer bag and freeze for up to 2 months. Bake straight from frozen, adding 2-3 minutes to the cook time.
Can I use store-bought eggnog?
Absolutely. While homemade gives incredible flavor, store-bought eggnog works just as well in both the dough and glaze.
How do I keep my scones from turning dry?
Make sure the butter stays very cold and avoid overmixing the dough. This keeps the scones tender with a soft, moist interior. I tested this with both homemade eggnog and store-bought, and both versions stayed beautifully tender.
Can I make these scones without eggnog?
While these are Eggnog Scones and the eggnog gives them their signature holiday flavor, you can substitute milk, half-and-half, or a mix of milk and vanilla extract if needed. The scones will still be tender and delicious. For a classic version without eggnog, check out my scones recipe!
Serving Ideas
- Serve warm with a cozy drink like homemade hot cocoa, chai tea, or warm apple cider.
- Add to a holiday breakfast spread alongside an overnight French toast casserole, cinnamon rolls, or a fresh fruit platter.
- Pair with a savory option like scrambled eggs or crispy bacon for a balanced brunch plate.
How to Store Eggnog Scones
Room temperature: Store in an airtight container for 2 days.
Refrigerator: Keep in a sealed container for up to 5 days; warm briefly before serving.
Freezer: Freeze baked, unglazed scones for up to 2 months. Thaw and rewarm, then glaze.
Eggnog Scones
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
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- 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 preparing the remaining ingredients.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Remove the grated butter from the freezer and add it to the bowl with the dry ingredients. Use a fork or pastry blender to gently incorporate the butter until the mixture resembles coarse crumbs.
- In a separate medium bowl, whisk together the eggs, vanilla, and eggnog until fully combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape the dough into a circle about ¾ inch thick.
- Using a bench scraper or large knife, cut the dough into 6-8 wedges (I cut them into 8), gently separating the edges of each scone, creating a ½-inch space between each.
- Brush the tops and sides of each scone with eggnog. Sprinkle the turbinado sugar evenly over the tops.
- Bake for 15-17 minutes, or until the scones are golden brown and baked through.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- To make the glaze, whisk together confectioners’ sugar and 1 tablespoon of eggnog. Add more eggnog, a teaspoon at a time, until the glaze reaches your desired consistency.
- Drizzle glaze over cooled scones and sprinkle with a pinch of nutmeg.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
The eggnog really makes these scones festive and cozy. I loved the soft centers and crisp edges.
Elizabeth
Eggnog is growing on me, and I am starting to like it! And, it works perfectly in these scones. Great idea!
Stephanie
I’m not a huge eggnog person, but these scones were surprisingly good. The spices and buttery scone base really shine.
Bella
These scones are tender, lightly spiced, and the glaze is just the right amount of sweet. I enjoyed these a lot!
