A recipe for Eggnog Scones! These buttery scones are packed with eggnog in both the dough and the glaze.
If you happen to have any leftover eggnog from the holidays, these Eggnog Scones are the perfect way to use it up.
They also come together in minutes for a quick afternoon or brunch treat. Start by bringing together the dry ingredients, then cut in chilled butter to create a light and sandy texture.
Gently mix in the eggnog, vanilla extract, and egg to form the dough before pressing into a disc, cutting into individual scones, and baking in a 400˚F (200˚C) oven until puffed and golden.
Once the scones have cooled to room temperature, cover with an eggnog glaze and a dusting of ground cinnamon for even more flavor.
A Few Eggnog Scone Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
Try to use an Irish or European cultured butter if possible. It is richer with less water content and will help keep the scones from becoming tough.
I tested this recipe with store-bought, non-alcoholic eggnog.
I used a dough blender to cut in the well-chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.
If something happens and you need to step away for a minute, place the bowl in the refrigerator to keep the ingredients cold.
Add just enough eggnog to bring the dough together, but try to avoid adding too much. Overworking the dough may cause the scones to toughen.
For smaller scones, divide the dough in half and cut each disc into 4-6 slices. Another option is to form the dough into a square and cut into 9 equal smaller squares. The exact baking time may vary based on the size and shape of the scones.
Before baking, brush the eggnog only over the tops of the scones. Brushing along the sides may seal in the edges and prevent the flaky layers from rising properly.
Be sure the scones are completely cooled to room temperature before adding the glaze. Otherwise, the glaze will soak into the scones and become soggy.
These Eggnog Scones are best the day they are made, especially with the addition of the glaze.
They can be frozen after cutting, but before baking for future use. Arrange in a single layer on a parchment-lined baking sheet.
When solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. You may need to add a couple of minutes to the baking time.
Looking for more scone recipes?
Try my:
Eggnog Scones Recipe
Eggnog Scones
Ingredients
Eggnog Scones:
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 6 tablespoons (85 grams) unsalted butter chilled and diced
- 1/2 cup (120 milliliters) eggnog plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Eggnog Glaze:
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 milliliters) eggnog
- 1/2 teaspoon vanilla extract
- ground cinnamon for dusting
Instructions
- Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
- Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the eggnog, egg, and vanilla extract until just combined.
- Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more eggnog. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
- Place the dough on a lightly floured surface and press into a disc about 3/4 inches (2 centimeters) thick.
- Cut the disc into 8 equal slices to make 8 scones in all.
- Transfer the scones to the prepared baking sheet about 1 inch (2.5 centimeters) apart. Brush the tops lightly with additional eggnog, taking care to not let it drip down the sides.
- Bake in the preheated oven until puffed and golden, about 10-12 minutes.
- Allow to cool for 5 minutes before removing to wire rack and cool to room temperature before adding the glaze.
Eggnog Glaze:
- Place the powdered sugar in a small bowl.
- Whisk in the eggnog and vanilla extract to form a slightly thickened glaze. If too thin, add a little more powdered sugar. If too thick, add a little more eggnog.
- Drizzle the glaze over the room temperature scones. Allow to set briefly before sprinkling with the cinnamon and serving.
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