Eggnog Scones
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.
Servings: 8 scones
Calories: 468kcal
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.
Nutrition
Serving: 1scone (with glaze) | Calories: 468kcal