These festive Eggnog Scones are a delightful holiday treat, perfect for breakfast or an afternoon snack with a warm cup of tea or coffee. They bring all the rich flavors of traditional eggnog into a buttery, flaky scone, with a touch of nutmeg and cinnamon for extra warmth. Topped with a simple eggnog glaze, these scones are lightly spiced, tender, and slightly sweet, making them a fantastic seasonal treat. Perfect for serving at holiday gatherings or simply enjoying on a cozy winter morning.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup eggnog
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons eggnog
- A pinch of nutmeg (optional)
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- Cut in the butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Mix the wet ingredients: In a separate bowl, whisk together the eggnog, egg, and vanilla extract.
- Combine the mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the dough.
- Shape the dough: Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick round. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- Bake the scones for 12-15 minutes, or until the edges are golden brown. Let them cool slightly on a wire rack.
- Make the glaze: In a small bowl, whisk together the powdered sugar and eggnog. Drizzle the glaze over the warm scones and sprinkle with a pinch of nutmeg, if desired.
- Serve the scones warm or at room temperature. Enjoy!
These eggnog scones can be stored in an airtight container for up to 2 days, or you can freeze them for longer storage.
