Description
These Fluffy Eggnog Scones are a festive and delightful treat, perfect for holiday breakfasts or cozy brunches. Featuring warm spices like nutmeg and cinnamon, enriched with creamy eggnog, and topped with a sweet glaze, these scones boast a tender crumb and a lightly golden crust. Easy to prepare and baked to perfection, they bring the beloved flavors of eggnog into a comforting pastry form.
Ingredients
Scale
Dry 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
Wet Ingredients and Fat
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup cold eggnog
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract (optional)
Toppings & Glaze
- 1 tablespoon eggnog, for brushing
- 2 tablespoons coarse sugar or turbinado sugar (optional topping)
- 1 cup powdered sugar
- 2–3 tablespoons eggnog, for glaze
- 1 pinch ground nutmeg, for glaze
- 1/4 teaspoon vanilla extract, for glaze
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside to ensure an even bake and easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon until everything is well combined and evenly distributed.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible, ensuring a flaky texture.
- Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together the cold eggnog, egg, vanilla extract, and optional rum extract until smooth and homogenous.
- Form the Dough: Pour the wet mixture into the dry ingredients. Gently stir with a spatula just until the dough comes together and looks shaggy, taking care not to overmix to keep the scones tender.
- Shape and Cut the Dough: Turn the dough out onto a lightly floured surface. Pat it gently into a circle about 1 inch thick. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges for even portions.
- Prepare for Baking: Transfer the wedges onto the prepared baking sheet, spacing them slightly apart. Lightly brush the tops with eggnog and sprinkle with coarse sugar if desired to add sparkle and crunch.
- Bake the Scones: Bake in the preheated oven for 15–18 minutes, or until the scones are puffed up, lightly golden on the edges, and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Slightly: Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting helps them set and avoid sogginess.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons eggnog, a pinch of ground nutmeg, and vanilla extract until smooth and pourable. Add more eggnog if needed to adjust consistency.
- Glaze and Serve: Drizzle the glaze over the warm scones and let it set for a few minutes. Serve the scones warm or at room temperature for best flavor and texture enjoyment.
Notes
- For a boozy kick, include the optional rum extract in the dough.
- Be careful not to overmix the dough to keep the scones tender and flaky.
- Use cold butter and eggnog to achieve the best texture.
- You can substitute dairy-free eggnog to make these scones lactose-free.
- Coarse sugar topping adds a lovely crunchy texture and festive appearance but is optional.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
