These flakey Eggnog Scones are the perfect holiday breakfast. Adding a light eggnog glaze gives them just the right amount of sweetness. It’s an excellent recipe if you have leftover eggnog in your fridge.
There is just something about eggnog that says Christmas to me. Of course, I realize that this drink is one that you either love or hate. I personally love the stuff!
I love to start the holiday mornings with a small glass of nog. The problem is that I never finish the carton of eggnog because it is so rich.
A good way to finish up the leftover eggnog is to use it different baked goods. A few of our favorites are these eggnog brownies and this eggnog whipped cream You get the same great flavor, but without the rich creamy texture.
Why You Will Love This Recipe
These simple eggnog scones are the perfect holiday treat for breakfast. They are light and fluffy, with just the right amount of sweetness from the glaze.
They will be an instant hit with everyone who tries them, especially if they love eggnog as much as we do.
The best part is that they have just the right amount of eggnog flavor in every bite. It is not too strong or too subtle. It’s just perfect.
Key Ingredients Notes
These glazed scones come together in minutes with simple pantry ingredients. Plus, you will not need any fancy equipment, so it’s easy for anyone to make them at home.
Flour – We use all purpose flour in most of our recipes. Learn how to measure flour, so your recipes turn out right every time.
Sugar – Granulated sugar sweetens the scones a little bit.
Baking Powder – Provides the lift as the scones bake.
Butter – Cold butter is the key to good scones. You can use a pastry blender to cut it in or you can freeze it and grate it into the flour mixture. The key is to work quickly, so it doesn’t soften.
Eggnog – Full fat creamy eggnog gives the best flavor to baked goods. Our favorite brand is Southern Comfort, but any will work.
How to Make Eggnog Scones
These easy scones are great for holiday brunches or just as special treat on a cold winter morning. You family will love them, so go ahead and make a batch for breakfast.
Make the Dough
Stir together the dry ingredients in a large mixing bowl. Cut the butter into the flour mixture quickly using a pastry blender or fork.
Whisk together the eggnog, egg, and extract. Add to the center of the dry mixture.
Use a fork to pull everything together quickly. Refrigerate the dough again.
Bake & Glaze
Divide the dough into two even balls. Pat each one into a 6 inch round circle. Refrigerate the pan for at least 15 minutes before baking to chill the dough again.
Once the scones have finished baking, cut each circle into 6 wedges. Pull apart and let cool.
Whisk together powdered sugar and eggnog and spread on top of the cooled eggnog scones. Dust with a little bit of nutmeg.
Make sure all your ingredients are cold, especially the butter. Using cold ingredients prevents the butter from melting before baking.
Use a pastry blender if you have one. Or use a fork and crush away until the butter is blended into the dry ingredients, about the size of peas.
Using the fork, mix the liquids in with the flour and butter until a soft dough forms. Do not over mix the dough. Tough scones are not fun to eat.
Your dough should be wet and somewhat sticky, so do not attempt to move the dough.
Work quickly and refrigerate the dough often to keep the butter from melting into the dough.
Do not overwork the dough. Shaggy dough with bits of butter in it is what you are looking for.
A Silpat baking mat works great for scones, or any baked good for that matter.
Yes. Refrigerating the dough a few times will keep it cold, so the scones bake light and flakey instead of flat.
Using cold ingredients will result in the lightest, flakiest scones. The cold ingredients will prevent the butter from melting before the dough is baked.
Make sure you measure all your ingredients properly and that your ingredients are fresh and not expired. Your dough should be slightly wet and sticky. If the butter or dough got too warm, it can affect how the scones bake.
Most scones will last 2-3 days if kept in an air tight container.
More Ways to Use Eggnog
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- 2 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 8 tablespoons cold butter
- 3/4 cup eggnog
- 1 large egg
- 1/2 teaspoon rum extract
For the Glaze
- 1 cup + 2 tablespoons powdered sugar
- 2 tablespoons eggnog
- sprinkle of nutmeg
- Preheat oven to 400 degrees.
- In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and nutmeg.
- Add the cold butter and cut in until the butter is in small pieces.
- Create a well in the dry ingredients and pour the eggnog, egg, and extract in the middle. Gently stir with a fork until a soft dough forms. Refrigerate the mixture for 15-20 minutes.
- Divide the dough in half. Pat each half into a 6 inch round circle. Work quickly so your hands do not warm the dough. You can refrigerate the pan again for another 15 minutes to chill it if you like.
- Bake for 20-22 minutes.
- Remove from the oven and let cool a few minutes. Cut each circle into 6 wedges. Pull apart and let cool.
- Stir together the powdered sugar and eggnog. Spread a thin layer of glaze on top of the cooled scones. Sprinkle with nutmeg. Let set. Store in a loosely sealed container.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 182mgCarbohydrates: 28gFiber: 1gSugar: 8gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
The post for Eggnog Scones was first published November 2012. The pictures and post were updated December 2021.