Description
These Fluffy Eggnog Scones are a delightful holiday treat, featuring the warm flavors of nutmeg, cinnamon, and creamy eggnog. Perfectly tender and lightly golden, these scones are finished with a sweet eggnog glaze that adds a festive touch. Easy to prepare and baked to fluffy perfection, they make an ideal breakfast or snack during the holiday season.
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
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup cold eggnog
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract (optional)
Topping and 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.
- 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.
- Combine 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.
- Mix Dough: 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 and Cut 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 Scones: 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.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons eggnog, nutmeg, and vanilla extract 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 and cold eggnog to ensure flaky scones.
- Do not overmix the dough to keep scones tender and fluffy.
- The rum extract is optional but adds a deeper holiday flavor.
- Coarse sugar topping adds a pleasant crunch and sparkle to the scones.
- Glaze can be adjusted in thickness by adding more or less eggnog.
- Store leftover scones in an airtight container for up to 2 days; reheat gently before serving.
