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!
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.
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.