Eggnog Scones

These eggnog scones are a simple sweet scone that are buttery and soft on the inside with a slightly crisp exterior! Flavored with eggnog and winter spices, then topped with an eggnog glaze they're the perfect Christmas morning breakfast treat!

Course Breakfast, Brunch, Dessert

Cuisine American, British

Prep Time 15

Cook Time 20

Freezing Time 20

Total Time 55

Servings

Calories 320kcal

Author Kyleigh Sage

Equipment

Ingredients

Scones

½ cup unsalted butter frozen
½ cup eggnog cold
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
½ teaspoon nutmeg

Glaze

½ cup powdered sugar
1-3 tablespoons eggnog as needed

US Customary - Metric

Instructions

Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the eggnog, egg, and vanilla extract then set aside.
In a large bowl, add in the flour, sugar, baking powder, nutmeg, and salt and whisk together.
Add in the cold butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more eggnog 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the eggnog scones a few inches apart on the lined baking sheet. Lightly brush the tops with eggnog and sprinkle with a little granulated sugar if desired.
Place the eggnog scones in the freezer for at least 20-30 minutes before baking to firm up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown.
Remove from the oven and transfer to a wire rack to cool.
To make the glaze, whisk together the powdered sugar and eggnog a little bit at time until the glaze is a thick, but pourable consistency.
Drizzle the eggnog sconces with the eggnog glaze and enjoy!

Notes

These scones are best eaten the same day, but they'll keep in an airtight container in the fridge for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition