Eggnog Scones

The holiday season has come and gone, but since Eggnog has such a long shelf life, I decided to make a batch of Eggnog Scones. These scones are hearty, light, and packed with festive flavours.

About These Eggnog Scones

• These delicious scones make a perfect breakfast or afternoon snack.
• The recipe comes together in no time, and it is beyond easy.
• The ingredient list is straightforward; perhaps you have them in your pantry.
• We need All-purpose Flour, Baking Powder, Cinnamon, Salt, Granulated and Brown Sugar, Vanilla Extract, Cold Butter, and Eggnog.
• The secret to a fluffy and good scone is COLD BUTTER and COLD LIQUID. Like the pie pastry, the cold butter in the dough will make the scones flaky. The pockets of cold butter melt when the dough is baking in the oven, and create a splitting and flakiness in the finished result.
• The other ingredient that should stay cold is the liquid component of the dough. This Eggnog Scone recipe uses cold eggnog, which could be milk or orange juice, depending on the scone recipe.
• The other ingredients are basic; you already know their role in the recipe.

How To Make This Recipe

• I recommend using a food processor to grind the dry ingredients and add the rest of the ingredients.
• Pour the flour, baking powder, salt, cinnamon, and sugar into the food processor and blitz a few times for a soft, grain-free powder.
• Slice the cold butter thinly, add it to the food processor, and blitz a few more times until no big chunks of butter are left. Keep in mind that butter should not blend into the dry ingredients fully. After adding the butter, pulse the mixture two times, then check on the butter, and if there are large chunks of butter, pulse a couple more times.
• Mix the vanilla extract into the cold eggnog, add it to the food processor, and pulse until just mixed. Do Not Overwork The Dough.

• Lightly flour the work surface and dump the dough on the table. Gather the dough together, and if there is any dry flour in the food processor, add it to the dough.
• If the dough is sticky, add a little bit of flour.
• Make a disc about 8-inch diameter. Use a bench scraper or a sharp knife to cut the dough into 8 wedges.
• Place the triangles on the lined baking sheet and brush them with eggnog. Sprinkle their top with Turbinado Sugar.
• Bake them in the 400F oven for 18-20 minutes.
• Let them cool down fully, and then add the glaze.

See more breakfast items here;

Pumpkin Cinnamon Muffins,

Mini Chocolate Chips Muffins,

Cranberry Almond Muffins

It is recommended to serve the scones fresh. Storing is not recommended.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

If you tried this recipe and are happy, please leave me a 5-star review 🙂

📖 Recipe