Easy Eggnog Scones with Eggnog Glaze
Homemade eggnog scones are made by adapting my go-to scone dough with real eggnog and warm spices, then topping the whole thing in the most delicious eggnog glaze. Quick, easy, and loaded with holiday flavor...what's not to love?
Equipment
- Sheet pan
- Parchment paper
- Sharp knife
- pastry brush (optional)
- small bowl
Ingredients
For the eggnog scone dough
- 2 cups all purpose flour
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1/3 cup cane sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 4 ounces unsalted butter 1 stick; very cold; cut into small cubes
- 1/2 cup eggnog plus 1-2 tbsp to brush the tops of the scones before baking
For the eggnog glaze
- 1 cup powdered sugar
- 1 1/2 tbsp eggnog
Instructions
Prepare the dough
- Line a sheet pan with parchment paper.
- Add the flour, salt, baking powder, sugar, spices, and cubed butter into the bowl of a food processor.2 cups all purpose flour, 1/2 tsp kosher salt, 2 tsp baking powder, 1/3 cup cane sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 4 ounces unsalted butter
- Pulse to combine. The mixture should look sandy.
- Add the eggnog and blend for 5-10 seconds or until the mixture pulls away from the sides of the bowl and looks like coarse crumbs.1/2 cup eggnog
- Turn out onto the prepared baking sheet and knead gently until it comes together. Press into a 1-inch tall circle and refrigerate for at least 15-20 minutes. (Feel free to make them to this point the night before, then cover with parchment paper and refrigerate until you're ready to bake.)
Bake the scones
- Preheat the oven to 375 F.
- Once the oven is preheated, cut the scones into wedges with a sharp knife and brush the scones with a small amount of eggnog and bake for 15-18 minutes. The bottoms and sides should be slightly golden brown.
- Allow the scones to rest on the tray and cool for at least 5-10 minutes.
Prepare and glaze
- While cooling the scones, whisk together the powdered sugar and eggnog. Tip: Start with half as much powdered sugar, whisk it in, then add the rest.1 cup powdered sugar, 1 1/2 tbsp eggnog
- Drizzle or spoon the eggnog glaze over the scones and allow it to set firm.
- Serve and enjoy!
Notes
Scones are always best served fresh and warm from the oven. If you have any leftover scones, store them in an airtight container and refrigerate for 1-2 days. Although you normally want to leave them at room temperature, the eggnog glaze should be refrigerated.
You can also freeze the scone dough for several months at a time. Just thaw and bake whenever you'd like one!
Nutrition
Calories: 324kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 264mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 393IU | Vitamin C: 0.3mg | Calcium: 94mg | Iron: 2mg
Servings: 8 scones
Calories: 324kcal