Eggnog Scones

Eggnog Scones are soft, lightly sweet baked treats that taste like the holidays in every bite. A scone is a type of quick bread, which means it rises with baking powder instead of yeast. Eggnog is a creamy drink usually made with milk, cream, sugar, eggs, and warm spices like nutmeg. When you mix eggnog into scone dough, it makes the scones extra tender and gives them a cozy flavor that reminds you of winter celebrations.

Eggnog Scones are slightly crisp on the outside and soft and fluffy on the inside. They are often shaped like triangles and baked until golden brown. Many people like to drizzle a simple glaze on top made with powdered sugar and a splash of eggnog. These scones are perfect for breakfast, snack time, or dessert with a warm cup of milk or hot chocolate.

You Should Try the Eggnog Scones

You should try Eggnog Scones because they are simple to make and taste special at the same time. Even if you are only 10 years old and baking with an adult, you can help measure, mix, and shape the dough. The steps are easy to follow, and the ingredients are simple pantry items you might already have at home.

These scones are perfect for winter mornings, holiday parties, or anytime you want something sweet but not too sweet. They make your kitchen smell warm and spicy while they bake. Plus, you can make them ahead of time and share them with family, friends, or neighbors. Once you try them, they might become your new favorite treat!

Table of Contents

Ingredients you’ll need for Eggnog Scones

Here is everything you need to make Eggnog Scones:

For the Scones:

• 2 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon optional
• ½ cup cold unsalted butter cut into small cubes
• ¾ cup eggnog
• 1 large egg
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons eggnog
• A pinch of nutmeg optional

How to Make Eggnog Scones

Step 1

First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper so the scones do not stick while baking. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon until everything is evenly combined and there are no lumps of spice in one spot. Add the cold butter cubes to the dry ingredients and use a pastry cutter or a fork to press and mix the butter into the flour mixture until it looks like coarse crumbs with small pea-sized pieces of butter still visible, because these little butter pieces help make the scones flaky.

Step 2

In a separate medium bowl, whisk together the eggnog, egg, and vanilla extract until smooth and creamy, making sure the egg is fully mixed in. Slowly pour the wet mixture into the bowl with the dry ingredients and gently stir with a spoon until the dough just comes together; be careful not to overmix because too much stirring can make the scones tough instead of soft. If the dough looks too sticky, sprinkle in a tiny bit more flour, one tablespoon at a time, but try to keep it soft.

Step 3

Lightly flour your countertop and place the dough on it, then gently knead it just a few times until it holds together in a smooth ball. Pat the dough into a round circle about 1 inch thick, and use a knife or bench scraper to cut the circle into 8 equal triangles like slicing a pizza. Carefully place the triangles onto the prepared baking sheet, leaving a little space between each one so they can spread slightly while baking.

Step 4

If you want a golden shiny top, you can brush the tops of the scones with a little extra eggnog before baking. Put the baking sheet in the preheated oven and bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.

Step 5

While the scones are cooling, prepare the glaze by mixing powdered sugar with 2–3 tablespoons of eggnog in a small bowl until smooth and pourable. Once the scones are mostly cool, drizzle the glaze over the tops using a spoon, and sprinkle a tiny pinch of nutmeg if you like extra spice. Let the glaze set for a few minutes before serving so it forms a sweet, slightly firm topping.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Rolling pin optional
• Knife or bench scraper
• Cooling rack
• Small bowl for glaze
• Spoon for drizzling

Tips and Variation Ideas

Measure flour correctly by spooning it into the cup and leveling it off.

Add white chocolate chips for extra sweetness.

For a stronger spice flavor, add a pinch of cloves.

Use parchment paper for easy cleanup.

What can I serve with this Eggnog Scones?

I like making these eggnog scones during the cooler months when I want something cozy and lightly sweet without being too heavy; they bake up soft inside with slightly crisp edges and that gentle hint of nutmeg and vanilla that makes the kitchen smell amazing. They’re perfect for slow weekend mornings or quiet afternoons at home, and my daughter loves having one slightly warm with a little glaze on top. I usually serve them with fresh fruit on the side, and for drinks we keep it simple with a fruit smoothie or a glass of orange juice to keep everything balanced and refreshing.

Commonly Asked Questions

Why is my scone dough too sticky ?

It may need a little more flour, but add it slowly so the scones do not become dry.

Can I freeze Eggnog Scones ?

Yes, you can freeze them baked or unbaked for up to 3 months.

How long do Eggnog Scones last ?

They stay fresh at room temperature for about 2 days in an airtight container.

Can I add chocolate chips ?

Yes, white or dark chocolate chips taste great in these scones.

Eggnog Scones

Recipe by sophieCourse: Breakfast, Brunch, SnacksCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

18

minutes

Calories

300

kcal

Total time

35

minutes

Eggnog Scones are soft, lightly sweet pastries flavored with creamy eggnog and warm spices like nutmeg. They are golden on the outside, tender on the inside, and perfect for cozy mornings or holiday gatherings.

Ingredients

• 2 ½ cups all-purpose flour

• ⅓ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon optional

• ½ cup cold unsalted butter cut into small cubes

• ¾ cup eggnog

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• 2–3 tablespoons eggnog

• A pinch of nutmeg optional

Directions

• First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper so the scones do not stick while baking. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon until everything is evenly combined and there are no lumps of spice in one spot. Add the cold butter cubes to the dry ingredients and use a pastry cutter or a fork to press and mix the butter into the flour mixture until it looks like coarse crumbs with small pea-sized pieces of butter still visible, because these little butter pieces help make the scones flaky.
• In a separate medium bowl, whisk together the eggnog, egg, and vanilla extract until smooth and creamy, making sure the egg is fully mixed in. Slowly pour the wet mixture into the bowl with the dry ingredients and gently stir with a spoon until the dough just comes together; be careful not to overmix because too much stirring can make the scones tough instead of soft. If the dough looks too sticky, sprinkle in a tiny bit more flour, one tablespoon at a time, but try to keep it soft.
• Lightly flour your countertop and place the dough on it, then gently knead it just a few times until it holds together in a smooth ball. Pat the dough into a round circle about 1 inch thick, and use a knife or bench scraper to cut the circle into 8 equal triangles like slicing a pizza. Carefully place the triangles onto the prepared baking sheet, leaving a little space between each one so they can spread slightly while baking.
• If you want a golden shiny top, you can brush the tops of the scones with a little extra eggnog before baking. Put the baking sheet in the preheated oven and bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
• While the scones are cooling, prepare the glaze by mixing powdered sugar with 2–3 tablespoons of eggnog in a small bowl until smooth and pourable. Once the scones are mostly cool, drizzle the glaze over the tops using a spoon, and sprinkle a tiny pinch of nutmeg if you like extra spice. Let the glaze set for a few minutes before serving so it forms a sweet, slightly firm topping.

Notes

• Do not overmix the dough, or the scones may turn out tough.
• Use fresh baking powder to help the scones rise properly.
• Brush the tops with eggnog for a golden finish.
• If your kitchen is warm, work quickly so the butter does not melt.

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