How to Make Eggnog Scones {Simple Recipe!}

Eggnog scones are soft, fluffy, and full of the holiday season. Bring a batch of these delicious scones to your table Christmas morning or enjoy them for breakfast with a morning cup of coffee or tea.

Eggnog scones are soft, fluffy, and full of the holiday season. Bring a batch of these delicious scones to your table Christmas morning or enjoy them for breakfast with a morning cup of coffee or tea.

If you love eggnog during the Christmas season, then you will really enjoy biting into layers of flaky dough in these simple eggnog scones. When I made these over the holidays, everyone commented on how surprisingly good they were.

So, turn on your favorite holiday tunes and grab a carton of your favorite leftover eggnog and make something yummy.

Tools to make the best homemade scones

These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.

• Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
• Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
• Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.

Ingredients

• all-purpose flour
• sugar
• baking powder
• salt
• vanilla extract
• chilled unsalted butter, cut into small pieces
• eggnog, plus 1 tbsp.

Related recipes: Espresso Chocolate Chip Scones, Master Scone Recipe, Cinnamon Chip Scones, Fresh Strawberry Scones, Strawberry Prosecco Scones, Pumpkin Scones, Raspberry White Chocolate Chip Scones, Maple Walnut Scones, Hot Chocolate, Peppermint Scones

How to make eggnog scone recipe

Making a fluffy scone full of flaky buttery layers is something I try to do every weekend. When I substituted eggnog for the half-and-half, it was really amazing. This recipe would be fantastic at a holiday brunch served alongside our gingerbread scones.

Start with a pre-heated oven set to 425 degrees.

In a large bowl, whisk together dry ingredients of flour, baking powder, sugar, and salt. 

Next, add cold butter to the flour mixture, and using a pastry blender or two knives cut in the butter until the mixture resembles pea size coarse crumbs.

Stir in the wet ingredients of eggnog and vanilla extract until just moistened. On a lightly floured surface, knead dough gently 5 to 10 times and pat it into a 1-inch thick disc. Using a knife or pastry cutter, section the disc into 8 wedges.

Transfer scones to a parchment-lined baking sheet, 2 ” apart. Brush the tops of the scones with eggnog or heavy cream and sprinkle each top with sugar.

Bake until golden brown, 12 to 15 minutes.

Let cool on a wire rack.

Some fun add-ins for your tender scones

• Chocolate chips
• Chopped cranberries
• Chopped nuts like toasted hazelnuts or almonds
• Try using homemade eggnog for extra holiday flavor

How to store leftover scones

We barely had a scone wedge left, but if you do, storing them is easy. Place baked scones in an airtight container or leave them on a plate covered in plastic wrap. Scone can stay on the counter at room temperature for up to 3 days. You can also freeze scones in a ziplock bag for up to 3 months. When ready to eat, take out of the freezer and let defrost completely.

This American-style scone is such a great way to enjoy the flavor of eggnog as a perfect holiday treat!

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