Description

These Fluffy Eggnog Scones are a festive and tender treat perfect for the holiday season. Infused with warm spices like nutmeg and cinnamon and enriched with creamy eggnog, these scones are topped with a sweet eggnog glaze for an extra touch of decadence. Easy to make and delightfully light, they make a great breakfast or afternoon snack to enjoy with your favorite cup of coffee or tea.

Ingredients

Scale

Scone Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cubed
1/2 cup cold eggnog
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon rum extract (optional)
1 tablespoon eggnog (for brushing)
2 tablespoons coarse sugar or turbinado sugar (optional topping)

Glaze Ingredients

1 cup powdered sugar
2–3 tablespoons eggnog
1 pinch ground nutmeg
1/4 teaspoon vanilla extract

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon until well combined.
Incorporate Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
Prepare Wet Ingredients: In a separate bowl or large measuring cup, whisk together the cold eggnog, egg, vanilla extract, and rum extract (if using) until smooth.
Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula just until the dough comes together and looks shaggy, being careful not to overmix.
Shape Dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
Prepare for Baking: Transfer the wedges to the prepared baking sheet, leaving a little space between each one. Brush the tops lightly with eggnog and sprinkle with coarse sugar if using.
Bake Scones: Bake for 15–18 minutes, or until the scones are puffed, lightly golden on the edges, and a toothpick inserted into the center comes out clean.
Cool: Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool slightly while you prepare the glaze.
Make Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons eggnog, nutmeg, and vanilla for the glaze until smooth and pourable, adding an extra splash of eggnog if needed to adjust the consistency.
Glaze and Serve: Drizzle the glaze over the warm scones and let it set for a few minutes before serving. Enjoy warm or at room temperature.

Notes

Use cold butter to ensure flaky, tender scones.
Do not overmix the dough to keep the scones light and fluffy.
Optional rum extract adds a lovely depth of flavor, feel free to omit if preferred.
Coarse sugar topping gives a nice crunch and sparkle but can be skipped.
Store leftover scones in an airtight container for up to 2 days; reheat gently before serving.
Eggnog can be substituted with milk if unavailable, but flavor will be less rich.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American