Description
Delight in these festive Eggnog Scones, a perfect holiday treat blending rich buttery texture with the warm spices of cinnamon and nutmeg. These tender scones are enhanced with eggnog in both the dough and a sweet glaze, creating a comforting and flavorful pastry ideal for breakfast or an afternoon snack.
Ingredients
Scale
Scones
- ½ cup (1 stick / 113 g) unsalted butter, cold
- 2 ½ cups (312.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (127 g) eggnog
- 2 tablespoons eggnog, for brushing
- 2 tablespoons turbinado sugar
Glaze
- 1 cup (125 g) confectioners’ sugar
- 2–3 tablespoons eggnog
- 1 pinch nutmeg
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside for baking the scones.
- Freeze grated butter: Using the fine edge of a box grater, grate the cold butter onto a sheet of parchment paper. Transfer the grated butter to the freezer while you prepare the other ingredients; this helps maintain the butter’s cold temperature critical for flaky scones.
- Whisk dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, and kosher salt. Whisk to evenly distribute all dry ingredients.
- Incorporate grated butter: Remove the grated butter from the freezer and add it to the dry ingredients. Using a fork or a pastry blender, gently mix until the mixture resembles coarse crumbs. Avoid overworking to keep the scones tender.
- Whisk wet ingredients: In a separate medium bowl, whisk together the eggs, vanilla extract, and ½ cup eggnog until fully combined and smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients and gently stir just until combined. Overmixing can toughen the scones, so mix lightly until no dry flour is visible.
- Shape dough into circle: Lightly flour your hands, transfer the dough to the prepared baking sheet, and shape it into a circle approximately ¾ inch thick, ensuring even thickness for consistent baking.
- Cut dough into wedges: Using a bench scraper or a large knife, cut the dough into 6 to 8 wedges (8 wedges recommended). Gently separate each wedge slightly to create about a ½-inch space between them for better baking.
- Brush with eggnog and add sugar topping: Brush the tops and sides of the scones with 2 tablespoons of eggnog, then evenly sprinkle turbinado sugar over them to add a sweet, crunchy topping.
- Bake scones: Place the baking sheet in the preheated oven and bake for 15 to 17 minutes, or until the scones are golden brown and fully baked through.
- Cool scones: Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the confectioners’ sugar and 1 tablespoon of eggnog. Add additional eggnog, a teaspoon at a time, until the glaze reaches a drizzling consistency.
- Glaze and garnish: Drizzle the glaze over the cooled scones and sprinkle with a pinch of nutmeg for a finishing touch of extra flavor and aroma.
Notes
- Keep the butter very cold for flaky scones; grate and freeze it before incorporating.
- Do not overmix the dough to avoid tough scones.
- Allow scones to cool briefly before glazing to prevent melting the glaze.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- Customize the glaze thickness by adjusting eggnog amounts slowly.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Eggnog scones, holiday scones, cinnamon scones, nutmeg scones, breakfast pastries, festive baking, holiday breakfast
