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.
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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 These Scones
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 eggnog 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
A batch of scones made with eggnog is the perfect treat for holiday brunches or just as special treat on a cold winter morning. You family will love them, so go ahead and make them 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.
Tips and Tricks
- 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.
Recipe FAQ's
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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Recipe
Eggnog Scones
Soft flakey scones made with eggnog make the perfect holiday breakfast. Serve warm with the glaze and watch your eggnog fans smile!
Ingredients
- 2 ½ cups all purpose flour
- â…“ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon nutmeg
- 8 tablespoons cold butter
- ¾ cup eggnog
- 1 large egg
- ½ teaspoon rum extract
For the Glaze
- 1 cup + 2 tablespoons powdered sugar
- 2 tablespoons eggnog
- sprinkle of nutmeg
Instructions
- 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.
Notes
- 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.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount 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.
Earl
I just recently purchased a Silicone Scone pan. Will try a mix I found in the DISCOUNT isle at the local Walmart..I am hooked on sales items. Will also try this recapie as I now have eggnog. . I bought the Scone pan on line for I think about $7.oo . . Intend to realy make use of it . . Best wishes to all and thanks for the recapie
Kentuckylady717
Sent this email to my daughter....she loves scones.....so I think she will love these and I did not realize they were this easy to make.....
But you are brave.....I would be afraid of cutting my silpat......why not just use parchment paper 🙂 ?
Jocelyn
I made these scones today, and they are delicious! What a great way to enjoy the eggnog season.
Jocelyn Brubaker
I am so happy you liked them. Thank you so much for letting me know. They are a favorite in our house too!!! And I like your name too 😉
northern cottage
sounds so delish! happily pinning right this minute!
hopefully drive a little more traffic your way! happy day to you!
Danavee
PINNING THIS!!!!!!!!!!!!!!! I love eggnog!
Cynthia L.
I love scones and will have to try this!
I am now following your blog and pinterest.
Joan@Chocolateandmore
Jocelyn, your house sounds like mine! I have 2 children that love egg nog maybe even more than I do! Right at this moment there are 3 half gallons in the fridge of this magical liquid. The one in the back has duck tape across the lid and a big note on it, DO NOT TOUCH! Love the idea of using it for scones!
Dorothy @ Crazy for Crust
Mmmmmm. I love eggnog! I need to get over my scone fear too. 🙂
Jennifer @ Mother Thyme
Love these! Definitely adding these to my holiday baking list. Thanks for mentioning my egg nog blondies too! 🙂
Sarah @ Miss CandiQuik
I bet these were amazing!! I love the stuff, too! Ahh...yet another recipe added to my "must make" list...
Jocelyn
I have so many recipes on my "must make" list too! I'm not sure if it is a good or bad thing I read so many food blogs:-)
Brandy Miller
I LOVE egg nog. I get so excited when they finally bring it to the stores. These sound soooo yummy!
Jocelyn
I always do a happy dance when I start seeing the stores carrying it too:-)
Jessica@AKitchenAddiction
I love baking with eggnog! These would make a perfect breakfast with a steaming cup of eggnog chai. 🙂
Jocelyn
Oh that does sound perfect...now I need more scones:-)
Liz
Jocelyn, you never cease to impress me with what you come up with! These look great 🙂 Have a Happy Thanksgiving!
Jocelyn
Thank you so much Liz. You just made my day with your sweet comment:-)
Hayley @ The Domestic Rebel
Hehe, I love this! I'm usually on the fence about the nog but I do like it in moderation. I'm sure I'd have no qualms taking down eggnog scones, though 🙂 they look delicious!
Jocelyn
You would like these for sure...only slight hints of the eggnog goodness!
Ashley @ Kitchen Meets Girl
I am an eggnog fanatic. Seriously, I could drink a glass of it every day from now until New Year's and not get tired of it. 🙂 These scones sound amazing--and I agree with you: baked goods always need a drizzle on top. YUM.
Jocelyn
You and I are on the same page for sure with the eggnog! Thank goodness other people agree nekkid goods are boring:-)