Homemade Eggnog Scones are perfect for breakfast or for a snack during the holidays! Serve these tasty scones for Christmas breakfast.
Scones with eggnog
Do you like eggnog? Then you will love these eggnog scones. These scones have eggnog added to the dough and added to the glaze.
During the holiday season, I tend to bake up a storm. I have been baking my favorite holiday cookies including raspberry bow tie cookies, cranberry swirl cookies, and Christmas sugar cookies.
I've also been baking holiday breads and scones. These eggnog scones are filled with eggnog cinnamon and nutmeg. They are a favorite in our household this time of the year.
During the holidays, we often have eggnog in our refrigerator. We like to add it to our coffee in the morning. Because eggnog has so much flavor, I've started using it in baking recipes. I've added it to these scones and I've added it to a cranberry coffee cake!
Ingredients for eggnog scones
- Eggnog - Use your favorite eggnog. Use a full-fat version, not a low-fat eggnog.
- Butter - I use regular salted butter. Keep butter cold and cut into small cubes.
- Flour - Regular all-purpose flour is used. Be certain you use the fluff and scoop method to measure the flour.
- Sweetener - Use regular granulated sugar.
- Spices - Ground cinnamon and ground nutmeg.
- Leavening - Baking powder
How to make scones with eggnog
- Preheat oven to 415°F
- In a food processor, add all dry ingredients. Blend with 2-3 pulses until mixed.2 cups flour,⅓ cup granulated sugar,1 Tablespoon baking powder,¼ teaspoon salt,¼ teaspoon ground nutmeg,½ teaspoon ground cinnamon
- Add butter. Blend for 3-5 pulses until butter is well incorporated with the flour mixture.½ cup cold butter
- Add ¾ cup of eggnog. Blend until mixture just comes together.¾ cup eggnog
- Remove dough from the food processor. Knead dough a few times, blending in any of the flour mixture that didn't blend into dough.
- Form dough into an 8-inch circle. Cut into 8 wedges. Place each wedge on a baking sheet lined with a silicone mat or parchment paper. Wedges should be spaced ½ inch apart.
- Brush top of the wedges with eggnog. 2 Tablespoons eggnog
- Bake in a preheated 415 F° oven for 18-20 minutes.
- Cool on a baking rack.
Tips for Making Scones in the Food Processor
- Place all dry ingredients in food processor - pulse until mixed.
- Use cold butter cut into small ¼ inch cubes.
- Add butter to food processor and mix for 5- 7 seconds.
- Add liquid - mix until dough begins to form together.
- Dump dough and any dry mixture onto a counter. Lightly knead any remaining flour into dough.
Tips for Making Scones by Hand
- Place all dry ingredients into a bowl - mix.
- Use cold butter cut into small ¼ inch cubes.
- Add butter to dry mixture. Use your hands to incorporate butter into the flour. I use my fingers to smear the butter and flour mixture together.
- Add liquid and mix just until dough comes together.
- Dump dough and any dry mixture onto a counter. Lightly knead any remaining flour into dough.
Eggnog Scones FAQs
Scones are best eaten within two days of baking.
Yes, they can be frozen. Allow scones to cool and then place in a freezer-safe container or bag. Add glaze after the scones have fully thawed.
More delicious holiday recipes
- Oatmeal Banana Muffins
- Apple Pull Apart Bread
- Cranberry Bread
- Cinnamon Rolls
- Cranberry Scones
- Pumpkin Scones
- Christmas Breakfast - a collection of recipes perfect for Christmas morning
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you are looking for great baking recipes for the holidays or a special occasion browse these baking recipes.
Eggnog Scones Recipe
Equipment
- Cookie Sheet
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 cups flour (plus 2 tablespoons flour)
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ cup cold butter (cut into small pieces)
- ¾ cup eggnog
- 2 Tablespoons eggnog (for brushing scones before baking)
Glaze
- ⅓ cup powdered sugar
- 2 Tablespoons eggnog
Instructions
- Preheat oven to 415°F
- In a food processor, add all dry ingredients. Blend with 2-3 pulses until mixed.2 cups flour, ⅓ cup granulated sugar, 1 Tablespoon baking powder, ¼ teaspoon salt, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon
- Add butter. Blend for 3-5 pulses until butter is well incorporated with the flour mixture.½ cup cold butter
- Add ¾ cup of eggnog. Blend until mixture just comes together.¾ cup eggnog
- Remove dough from food processor. Knead dough a few times, blending in any of the flour mixture that didn't blend into dough.
- Form dough into a 8 inch circle. Cut into 8 wedges. Place each wedge on a baking sheet lined with a silicone mat or parchment paper. Wedges should be spaced ½ inch apart.
- Brush top of wedges with eggnog.2 Tablespoons eggnog
- Bake in a preheated 415 degree oven for 18-20 minutes.
- Cool on a baking rack.
Glaze
- Mix powdered sugar and 2 Tablespoons of eggnog.⅓ cup powdered sugar, 2 Tablespoons eggnog
- Drizzle glaze over cooled scones.
Notes
- If dough is too sticky, add just a bit of flour while kneading. If dough is too dry and won't stick together, add 1-2 teaspoons of additional eggnog.
- Place all dry ingredients into a bowl - mix.
- Use cold butter cut into small ¼ inch cubes.
- Add butter to dry mixture. Use your hands to incorporate butter into the flour. I use my fingers to smear the butter and flour mixture together.
- Add liquid and mix just until the dough comes together.
- Dump dough and any dry mixture onto a counter. Lightly knead any remaining flour into the dough.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
kathryn ann Lenz says
Excellent recipe - followed it to the letter. Set oven at 400 degrees and baked for 15 minutes.
Kathy says
Thanks so much! So glad you enjoyed the scones! 🙂
Kristina says
Help! I just made these and I couldn't handle the dough, it was so sticky. Any idea of what I may of done wrong?😊
Kathy says
Hi Kristina,
The dough shouldn't be quite that sticky. Just knead a bit more flour in until you're able to handle it. I also add a bit on the board and on the top of the dough when I'm shaping it into a round.
Kathy
Kristen says
These are AMAZING. I baked a bunch as gifts for family as well as to enjoy with some coffee on Christmas morning. They're so tender and had just the right amount of nog flavour for my liking. I'm so glad I found this recipe and this site. I'm back looking for more baking recipes!
Kathy says
Thank you! So glad everyone enjoyed them! 🙂
I've got lots of baking recipes so enjoy!!!
JB says
Tastes really good but as a cinnamon scone - really couldn't taste the eggnog at all, unfortunately.
David @ Spiced says
I'm a huge eggnog fan, so I know I would be all over these scones! And, yes, I also love baking during the holidays. (I love baking all year long, but the holidays makes it more special.) I'll have to pick up a bottle of nog (our first of the season!) to make these scones. These would be perfect for Christmas morning breakfast!
Meridith says
I was so excited for these but they burned to a crisp after only 18 minutes in the oven. My oven is usually very accurate. Other recipes show a 400 oven. Had to throw them away. Sad 😢
Kathy says
I'm so sorry these didn't turn out for you.
nicole (thespicetrain.com) says
I LOVE eggnog and these scone look and sound delicious. Thank you for sharing, Kathy! 🙂
Cheryl says
Yum! These look good! I haven't bought egg nog so far this year though. I'm not sure why, but avoiding the grocery store in December might have something to do with it!
Kathy says
The stores are a bit crazy right now! You might need to do a quick dash in to grab some eggnog!
Nicoletta De Angelis Nardelli says
Scones are my absolute favorite and I have never had an eggnog scone. These are going on my baking list as soon as I get back in the kitchen (I am away traveling right now). Thanks for the inspiration!
Kathy says
You bet! Safe travels and happy baking!
The Novice says
I'm 24 years old - and can you believe I only tried eggnog for the first time last Christmas! Well now I'm obsessed and absolutely love it, so these are making me drool! Yum.
Kathy says
Eggnog does seem to be one of those love it or hate it things! I love it!!!
Fred G says
Eggnog and sconces. Good combo.
Adina says
Perfect looking scones! So inviting, they would go perfect with my coffee right now.
Kathy says
They are perfect with a nice cup of coffee.
Mary Ann | The Beach House Kitchen says
I just want to reach into my screen and grab one of these scones Kathy! That eggnog flavor! These sound amazing!
Kathy says
The eggnog really shines through! It's a taste you've just gotta love!
Dawn - Girl Heart Food says
Yes! Love eggnog!! What a brilliant idea to make eggnog scones! I bet these would be so lovely Christmas morning. Gotta give these a try soon - the look heavenly, Kathy 🙂
Kathy says
These would be great for Christmas morning...or any morning for that matter! 🙂
David @ Spiced says
These scones sound phenomenal, Kathy! Like you, we keep eggnog in the fridge around the holidays. We try to limit ourselves to just 1 or 2 bottles, but I might have to sneak an extra bit in to make these scones. During this time of the year, I love waking up and making a legit breakfast...and these scones would totally qualify! Thanks so much for sharing this one. Hope you and the family had a great weekend!
Kathy says
It's great to sit back and enjoy a cup of coffee and a great breakfast! We just need to remember to take the time more often.