Description
These Fluffy Eggnog Scones are a delightful holiday treat combining tender, buttery scones with warm spices and the rich flavor of eggnog. Perfectly golden and topped with a sweet, spiced glaze, these scones are an inviting seasonal breakfast or snack.
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
Toppings 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: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside for an easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground nutmeg, and cinnamon until evenly combined, ensuring uniform spice distribution.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits; this will create a flaky texture in your scones.
- 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 and fully blended.
- Form Dough: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula just until the dough comes together and appears shaggy; avoid overmixing to keep the scones tender.
- Shape and Cut: Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges to ensure even baking.
- Prepare for Baking: Transfer the wedges onto the prepared baking sheet, leaving some space between each. Lightly brush the tops with eggnog and sprinkle with coarse or turbinado sugar if using for added crunch and sweetness.
- Bake: Place the baking sheet in the preheated oven and bake the scones for 15–18 minutes, or until they are puffed, lightly golden around the edges, and a toothpick inserted into the center comes out clean, indicating thorough baking.
- Cool Slightly: Allow the scones to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool slightly while you prepare the glaze, which helps the glaze set and keeps the bottoms from becoming soggy.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of eggnog, ground nutmeg, and vanilla extract for the glaze until smooth and pourable. Adjust consistency by adding a splash more eggnog if needed.
- Glaze and Serve: Drizzle the glaze evenly over the warm scones and allow it to set for a few minutes. Serve the scones warm or at room temperature for the best flavor and texture experience.
Notes
- For a richer flavor, use fresh homemade eggnog if possible.
- Chilling the dough slightly before cutting can make it easier to handle and result in flakier scones.
- Use cold butter to ensure flaky layers within the scones.
- The rum extract is optional but adds a traditional holiday flavor.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat scones gently in an oven or toaster oven to regain freshness before serving.
