Eggnog Scones – these soft and lightly spiced scones are loaded with cinnamon chips, and drizzled with eggnog glaze. Perfect scones for the holidays!
I just love making baked goods this time of year. Not only do quick breads and cookies warm up the kitchen and fill the house with lovely aromas, they bring smiles to all my family and friends who get to try them!
Eggnog has made its appearance on grocery store shelves, and for me that means baking with eggnog. That’s right. I don’t like to drink eggnog, but I sure do like to cook with it!
One of my very favorite recipes featuring eggnog is my Cranberry Eggnog Bread. That stuff is divine! I decided to experiment with one of my scone recipes, and Eggnog Cinnamon Scones were the yummy results.
These scones are nice and tender and full of yummy cinnamon chips. The nutmeg boosts the eggnog flavor, so don’t leave it out. Unless you hate eggnog. In which case you probably shouldn’t be making these in the first place. 😉
HOW TO MAKE EGGNOG SCONES
- all purpose flour (I used unbleached, but that’s a matter of preference.)
- sugar (regular granulated white sugar)
- baking powder
- ground nutmeg
- ground cinnamon
- butter (It needs to be very cold.)
- cinnamon chips (sometimes only available seasonally, but you can find them online)
- vanilla extract
- eggnog (commercially prepared, found on the refrigerated dairy isle)
- powdered sugar
First up you are going to whisk together your dry ingredients in a large bowl. Next you need to add your butter. I like to grate mine in, but you can also use a pastry blender if you prefer. When the butter is in pieces about the size of peas, stir in the cinnamon chips.
In a small bowl, whisk together the egg, vanilla, and eggnog. Gently stir into the dry ingredients till flour is just moistened. Knead gently till the dough comes together into a ball.
Divide dough in half. Press each half into a circle about 3/4 inch thick. Each circle should be about 6 1/2″ across. Cut each circle into 6 wedges. Place on lightly greased cookie sheets about an inch apart. Brush each scone with milk.
Bake at 425° for about 15 minutes or till lightly browned. Drizzle with glaze while still warm.
How to store leftover scones:
If you happen to have any scones left, they will last for 2-3 days at room temperature if stored in an airtight container or wrapped in plastic wrap. They also freeze well.
I like to freeze mine in heavy duty ziplock freezer bags. They last for 3-4 months in the freezer. Just zap them in the microwave for about 30 seconds for a yummy breakfast treat or snack. Delish!
-Make sure your butter is cold for the flakiest scones.
-Eggnog tends to stick to the measuring cup, so scrape it out with a rubber spatula. You need all of it or your dough will be dry and hard to press together.
-Use a light touch when making biscuits and scones. Too much mixing leads to a final product that is tough instead of soft.
-To get pretty, even drizzle lines, pour the glaze into a small ziplock bag. Snip the corner and drizzle onto the scones. Much easier to control than using a spoon or fork!
-Instead of drizzling with glaze, sprinkle the scones with cinnamon sugar instead. After brushing the tops of the unbaked scones with milk, sprinkle with a mixture of 2 Tbsp sugar + 1 tsp cinnamon.
-If you can’t find cinnamon baking chips, you can try substituting butterscotch or caramel flavored baking chips instead.
-Use craisins or dried cherries in place of the cinnamon chips.
We love these scones best served warm, but they are still tasty at room temperature. Of course they are perfect with a cup of coffee or hot chocolate, but if you really love eggnog, try them with a glass of eggnog!
MORE RECIPES FEATURING EGGNOG:
- Eggnog Quick Bread with Crumb Topping
- Caramel Eggnog Sauce
- Eggnog Bundt Cake
- No Bake Eggnog Cheesecake
MORE CHRISTMAS RECIPES:
- Pistachio Sugar Cookie Bars
- Jan Hagel (Cinnamon Sugar Bars)
- White Chocolate Cherry Shortbread Cookies
- Creamy White Christmas Punch
Cinnamon Eggnog Scones
- 2 3/4 cups flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup cold butter
- 1 1/2 cups cinnamon chips
- 1 egg
- 1 tsp vanilla
- 3/4 cup eggnog
- 1 Tbsp milk (for brushing on top)
- 1/2 cup powdered sugar
- 4 tsp eggnog (more or less)
- dash of nutmeg
- Preheat the oven to 425 degrees. Spray baking sheets with non stick spray, or line with silicone liners; set aside.
- Whisk together flour, sugar, salt, baking powder, nutmeg, and cinnamon in a large bowl.
- Grate in the cold butter. (or cut it in with a pastry cutter) Stir in the cinnamon chips.
- In a small bowl, whisk together the egg, vanilla, and eggnog. Gently stir into the dry ingredients till just moistened . Knead gently till dough comes together.
- Divide dough in half. On a lightly floured counter, press each half into a 6 1/2" circle about 3/4" thick. Cut each circle into 6 wedges.
- Place scones on lightly greased cookie sheets about an inch apart. Brush each scone with milk. Bake at 425° for about 15 minutes or till lightly browned.
- For glaze: whisk together all ingredients in a small bowl, adding enough eggnog till it is about the consistency of very heavy cream. Drizzle over warm scones.
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Amount Per Serving: Calories: 381 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 46mg Sodium: 298mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 1g Sugar: 28g Sugar Alcohols: 0g Protein: 5g
(originally published 11/17/2013, updated December 2019)
See all my MUFFIN AND SCONE RECIPES.