Eggnog scones are soft, fluffy, and full of the holiday season. Bring a batch of these delicious scones to your table Christmas morning or enjoy them for breakfast with a morning cup of coffee or tea.
Eggnog scones are soft, fluffy, and full of the holiday season. Bring a batch of these delicious scones to your table Christmas morning or enjoy them for breakfast with a morning cup of coffee or tea.
If you love eggnog during the Christmas season, then you will really enjoy biting into layers of flaky dough in these simple eggnog scones. When I made these over the holidays, everyone commented on how surprisingly good they were.
So, turn on your favorite holiday tunes and grab a carton of your favorite leftover eggnog and make something yummy.
Tools to make the best homemade scones
These are the tools I find are the best and most helpful to makeperfect scones. I use them for every recipe.
- Pastry blenderwe mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
- Parchment papera baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowlshould be alarge mixing bowlif you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
Ingredients
- all-purpose flour
- sugar
- baking powder
- salt
- vanilla extract
- chilled unsalted butter, cut into small pieces
- eggnog, plus 1 tbsp.
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How to make eggnog scone recipe
Making a fluffy scone full of flaky buttery layers is something I try to do every weekend. When I substituted eggnog for the half-and-half, it was really amazing. This recipe would be fantastic at a holiday brunch served alongside our gingerbread scones.
Start with a pre-heated oven set to 425 degrees.
In a large bowl, whisk together dry ingredients of flour, baking powder, sugar, and salt.
Next, add cold butter to the flour mixture, and using a pastry blender or two knives cut in the butter until the mixture resembles pea size coarse crumbs.
Stir in the wet ingredients of eggnog and vanilla extract until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times and pat it into a 1-inch thick disc. Using a knife or pastry cutter, section the disc into 8 wedges.
Transfer scones to aparchment-lined baking sheet, 2 ” apart. Brush the tops of the scones with eggnog or heavy cream and sprinkle each top with sugar.
Bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.
Some fun add-ins for your tender scones
- Chocolate chips
- Chopped cranberries
- Chopped nuts like toasted hazelnuts or almonds
- Try using homemade eggnog for extra holiday flavor
How to store leftover scones
We barely had a scone wedge left, but if you do, storing them is easy. Place baked scones in an airtight container or leave them on a plate covered in plastic wrap. Scone can stay on the counter at room temperature for up to 3 days. You can also freeze scones in a ziplock bag for up to 3 months. When ready to eat, take out of the freezer and let defrost completely.
This American-style scone is such a great way to enjoy the flavor of eggnog as a perfect holiday treat!
Eggnog Scones
Yield: 8
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Eggnog scones are soft, fluffy, and full of the holiday season. Bring a batch of these delicious scones to your table Christmas morning or enjoy them for breakfast with a morning cup of coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 5 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoon chilled unsalted butter, cut into small pieces
- 2/3 cup eggnog plus 1 tbsp.
Instructions
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup eggnog and vanilla extract until just moistened.
- On a lightly floured surface, knead the dough gently 5 to 10 times.
- Pat into a 1-inch-thick disc.
- Divide dough into 8 wedges with a bench scraper; place on a parchment-lined baking sheet.
- Brush tops with 1 Tbsp eggnog, and sprinkle each with sugar.
- Bake in the 425-degree oven and cook for 12-15 minutes, until golden brown.
- Let cool on a wire rack.
Notes
Optional: You can dust tops with grated nutmeg for extra holiday flavor!
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 318mgCarbohydrates: 32gFiber: 1gSugar: 8gProtein: 3g
Recipe Card
