Description
Fluffy Eggnog Scones are a festive and tender treat perfectly infused with traditional holiday spices and creamy eggnog. These scones feature a tender crumb with a delicate glaze that adds just the right amount of sweetness and spice, making them an ideal cozy breakfast or afternoon 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)
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.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon until uniformly combined to ensure even flavor distribution.
- Cut in Butter: Add the cold, cubed 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 pieces. This creates the flaky texture typical of scones.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, whisk together the cold eggnog, egg, vanilla extract, and optional rum extract until smooth. This wet mixture enhances the scones with moisture and rich flavor.
- Mix Dough: Pour the wet mixture into the dry ingredients. Gently stir with a spatula just until the dough comes together and looks shaggy. Be careful not to overmix to keep the scones tender.
- Shape and Cut: Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges for even baking.
- Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with eggnog and sprinkle with coarse sugar if desired for a sweet, crunchy topping.
- Bake: Bake for 15–18 minutes, until the scones are puffed, edges are lightly golden, and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: 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.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons eggnog, nutmeg, and vanilla extract until smooth and pourable. Add additional eggnog if needed to reach desired consistency.
- Glaze and Serve: Drizzle the glaze over the warm scones and allow it to set for a few minutes. Serve warm or at room temperature for a delightful treat.
Notes
- Use cold butter and cold eggnog to ensure a flaky texture.
- Do not overmix the dough; a shaggy texture ensures tender scones.
- If you prefer, omit rum extract for a milder flavor.
- Coarse sugar topping adds a nice crunch but is optional.
- Glaze can be adjusted for consistency by adding more or less eggnog.
- Scones are best enjoyed on the day they are baked for maximum freshness.
