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 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.
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! To start making these eggnog scones, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. To the dry ingredients add the butter. The butter should be cold, this prevents the scones from spreading, and cut into small chunks to make it easier to work into the flour mixture. You can use a pastry cutter, a fork, or your fingers! I prefer my fingers. Once the butter is mostly incorporated and the dough resembles coarse crumbs or pea-sized bits, stir in the eggnog.
Transfer the dough to a floured surface and knead it into a 1″ thick disc shape. It should be about 8-9″ in diameter. Cut the disc into 8 triangles and place on a parchment paper lined baking sheet. Bake in a 400 degree oven for 12-14 minutes. The scones should rise and the tops should be slightly golden. 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 bunch alongside some bacon and scrambled eggs, and we frozen half of them too, as a little weekday morning treat!