Eggnog Scones
Eggnog Scones are tender, fluffy and full of delicious eggnog flavor. If you are looking for a quick and easy breakfast to serve your family Christmas morning, this recipe is it!
Who doesn't love scones? Just like a great buttermilk biscuit, these scones are tender, fluffy, buttery and great for breakfast. Simply put, scones are just a sweet version of a biscuit cut into a triangle.
If you love eggnog, you are going to love these festive Eggnog Scones. The eggnog flavor comes through so well in these scones. For this recipe I simply replaced the heavy cream in my go-to, slightly adapted, Alton Brown scone recipe with the eggnog. Which worked REALLY well! A touch of nutmeg, because why not, a simple icing and these scones are ready for Christmas morning.
COLD BUTTER - Always keep the butter cold. If you have time, you can even shred the butter and place it in the freezer until it is needed. I have found that this is the BEST way to achieve the perfect texture in scones, and biscuits. If you choose to cut the butter into small pieces, do it first, place it in the freezer and then continue on with the recipe.
DO NOT OVERWORK your scone dough. The key to tender scones is to work the dough as little as possible. Mix just until the dough forms, then gently scoop it out onto your prepared pan and lightly pat it out. No rolling required.
WORK FAST - That butter needs to stay cold and not melt!
The full recipe can be found in the recipe card below.
Shred or cut the butter into small pieces then place in the freezer.
In a large bowl, combine the flour, baking powder, nutmeg, salt and sugar.
Cut the cold butter into the flour.
Combine the eggnog, egg and vanilla extract in a separate bowl. Whisk until fully combined. Pour into the flour mixture and stir just until the dough comes together.
Scoop out the dough onto a prepared baking sheet, score into 8 equal triangles and bake for 15 minutes.
Cool completely before icing the scones.
For the icing whisk together the powdered sugar, vanilla extract and heavy cream.
Drizzle or spread the icing on cooled scones. Enjoy!
Eggnog Scones are tender, fluffy and full of delicious eggnog flavor. If you are looking for a quick and easy breakfast to serve your family Christmas morning, this recipe is it!
- 3 oz unsalted butter (cold)
- 2 cup all-purpose flour
- 4 tsp baking powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon nutmeg
- 1/3 Cup sugar
- 3/4 Cup eggnog
- 1 Teaspoon vanilla extract
- 1 Large egg
- 3/4 Cup powdered sugar
- 1/2 Teaspoon vanilla extract
- 5 tbsp heavy cream
Cut the cold butter into small pieces (or shred) and place in the freezer.
Preheat and oven to 375°F and line a baking sheet with parchment paper.
In a large bowl combine the flour, baking powder, salt, nutmeg and sugar. Whisk to fully combine.
Cut the cold butter into the flour until it resembles coarse crumbs.
In a small bowl whisk together the eggnog, vanilla extract and egg.
Pour the eggnog mixture into the flour mixture and stir to combine. Stirring just until the dough forms. Scoop it out onto the prepared baking sheet. Gently pat the dough out into a circle about 1 inch thick.
Score into 8 equal pieces and bake for 15 minutes. Cool completely before icing.
- Icing
Combine the powdered sugar, vanilla extract and heavy cream in a small bowl. Drizzle or spread over the cooled scones. Garnish with a little extra nutmeg if desired. Enjoy!
I like to cut or shred the butter and place it in the freezer before I measure out any of the other ingredients. This gives the butter extra time in the freezer, which will help it stay cold when it is used to cut into the flour.
Thank you for stopping by!