Eggnog Scones with Eggnog Glaze
Eggnog Scones are the perfect holiday breakfast or brunch addition! These scones are made with eggnog and nutmeg for maximum eggnog flavor, and are drizzled with an eggnog glaze.
I've been on a scone kick lately and these eggnog scones are definitely at the top of my list! I really love eggnog baked goods like my eggnog snickerdoodles , eggnog cheesecake, or eggnog sandwich cookies, and I really love when I can incorporate it into breakfast. For example, like my eggnog muffin, Eggnog Baked Oatmeal, and now these Eggnog Scones with Eggnog Glaze! There's just so much eggnog flavor in these scones.
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Ingredients
- All-Purpose Flour - I always use unbleached all-purpose flour when baking.
- Granulated Sugar
- Baking Powder
- Salt
- Ground Cinnamon
- Ground Nutmeg - nutmeg emphasizes the eggnog flavor in these scones.
- Eggnog
- Butter - cold unsalted butter is best when making scones.
- Powdered Sugar
Every time I make scones, I'm surprised at how easy they are. For some reason they seem like they will be difficult, but they really are not!
Step by Step Instructions
Photo 1. In a large bowl, combine flour, sugar, spices, baking powder, and salt.
Photo 2. Whisk together until well combined.
Photo 3. Add the cold diced butter.
Photo 4. Cut in the butter with a fork, pastry cutter, or fingers until the mixture resembles coarse crumbs.
Photo 5. Add the eggnog.
Photo 6. Mix until it forms a dough. If you're having a difficult time forming into a dough, add 1-2 more tablespoons of eggnog.
Photo 7. Transfer the dough to a clean surface and knead it into a 1" thick disc shape. It should be about 8-9" in diameter. Cut into 8 triangles.
Photo 8. Place scones on a parchment paper lined baking sheet.
Photo 9. Bake in a 400 degree oven for 12-14 minutes. The scones should rise and the tops should be slightly golden.
Photo 10. While they are baking, you can make the glaze. Simply mix together eggnog and powdered sugar. Drizzle the eggnog glaze over the scones and enjoy!
These scones were delicious for a filling weekend brunch alongside some bacon and scrambled eggs, and we frozen half of them too, as a little weekday morning treat!
Looking for a more decadent eggnog treat? Check out my Boozy Eggnog Bundt Cake! An eggnog cocktail? My Baileys Eggnog is so easy and delicious! Or how about some Christmas cookies? My Christmas Peanut Butter M&M Cookies are a favorite.
Recipe FAQs
The key is to use cold butter for the best rise and flaky scones. In fact, you could pop your butter in the freezer for 20 minutes to make sure it's super cold. In addition, be sure not to overmix your dough.
They will stay good for 2-3 days in an airtight container, although they are best eaten the day you bake them.
I have not done this, as I've only tested them with unbleached all-purpose flour, but I think Bob's Red Mill 1-to-1 gluten free flour would work best.
Yes. You can freeze them after you bake them. I would wait to glaze them until you're ready to eat them.
Other Eggnog Recipes to Consider
Eggnog Scones with Eggnog Glaze
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 5 tablespoon cold unsalted butter
- ⅔ cup eggnog
Eggnog Glaze
- 1 cup powdered sugar
- 2-3 tablespoon eggnog
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the butter and cut in with a pastry cutter, fork, or your fingers until it resembles coarse crumbs. It does not need to be completely combined.
- Add the eggnog and stir until combined.
- Transfer the dough to a floured surface the knead the dough into a 1" thick round that's approximately 8" in diameter.
- Cut into 8 triangles.
- Place on a parchment paper lined baking sheet about ½" apart.
- Bake for 12-14 minutes, until they have risen and are slightly golden brown.
- Cool.
Glaze:
- To make the glaze, combine the powdered sugar and eggnog. Drizzle over the eggnog scones.
Notes
- Be sure to use cold butter in this recipe.
- Use fresh baking powder. It is essential for the scones to rise.
- Store leftovers in an airtight container for 2-3 days. They are best the day-of.
