Eggnog Scones

Eggnog Scones

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. #scones

Course Breakfast
Cuisine American
Keyword scones
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


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

  1. 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. 

  2. 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. 

  3. 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. 

  4. 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

  1. 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. 

Recipe Notes

For best results, use regular eggnog, not milknog or alcoholic eggnog.