Eggnog plays the star in these eggnog scones. Its rich egginess, sweet vanilla edge and splash of nutmeg spice makes the perfect addition to scones. Topped with a creamy eggnog glaze these scones are a fun and festive treat to enjoy with your cuppa this winter.
Last week I shared cranberry crumb muffins, this week I’m bringing you a recipe for eggnog scones and next I’ll have a recipe for an easy and elegant make ahead ham and asparagus strata. Can you tell what I’ve got on my mind? Make ahead goodies for breakfast Christmas morning!
It’s almost here, it’s almost time. I’m completely not prepared! I don’t have my presents completely bought, I don’t have any wrapped, but I do have a plan for the most important thing…the food! (I’m joking. Kind of.) In this busy season it’s easy to focus on the to do lists and getting everything done. And while food is definitely not the most important thing about the Christmas season, I love the way it brings people together.
Do you like eggnog? I know it can be a polarizing subject. Some people love it, some people despise it. Whichever side you fall on I want you to know, even you haters, eggnog makes a perfect ingredient to bake with. With its rich egginess, sweet vanilla edge and splash of spice, eggnog mellows out in baked goods, but also adds a complex undertone of flavor that is sublime for baking.
Eggnog scones are fun and easy to make, perfect for your little ones to help with. To make eggnog scones first mix together your dry ingredients: the flour, sugar, salt, baking powder and nutmeg. Then cut in your butter. You can use a pastry blender, a fork, or one of my favorites is just using your fingers to smoosh the butter into the flour mixture. (It’s messy, but that’s part of the charm.) In a small liquid measuring cup, combine the eggnog, vanilla and egg. Make a well in the center of the dry ingredients and pour this in. Stir just until the ingredients all come together.
Scones do require a light kneading and shaping, this is the most fun part. Tip the dough out onto a lightly floured surface and pat it into a 9 inch round. Cut the scones into wedges and place them on the baking sheet. Then these scones are brushed with eggnog and sprinkled with sugar before baking. This gives them a nice sheen when they come out of the oven. Once cooled, drizzle them with the eggnog glaze for a totally festive and out of the box Christmas breakfast treat!
Looking for a great DIY gift? Why not package up a breakfast basket to share with your coworkers or take to family! Here are some great goodies to include:
For the scones
- 2 3/4 cups unbleached all purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cold
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup eggnog, cold
- 1 Tablespoon eggnog
- 2 Tablespoons sugar
For the glaze
- 1 Tablespoon eggnog
- 1/3 cup powdered sugar
To make scones
- Preheat the oven to 400 degrees. In a medium sized mixing bowl, combine the flour, sugar, salt, baking powder, and nutmeg. Using a pastry blender, a fork or your hands, cut the butter into the flour mixture until it is crumbly and no large chunks of butter remain.
- In a liquid measuring cup, measure out your eggnog and then whisk in the vanilla and egg. Add this mixture to the flour and stir until the dough just comes together.
- Tip the dough out onto a lightly floured surface and knead a few times. Pat the dough into a 9 inch round and cut into 8 wedges. Place the wedges on the baking sheet.
- Brush the scones with one tablespoon of eggnog and sprinkle with sugar. Bake at 400 degrees for about 20 minutes or until the tops are golden brown. Remove to a wire rack to cool.
To make the glaze
- To make the glaze whisk together the powdered sugar and eggnog until the powdered sugar is completely dissolved. Drizzle the glaze over the cooled scones. Because there is already a sugar topping on the scones, this glaze is somewhat thin. If you would like a thicker glaze, simply add a bit more powdered sugar.
For best results, use regular eggnog, not milknog or alcoholic eggnog.