Eggnog Scones

Imagine stepping into a cozy kitchen where the air is filled with the warm, comforting aroma of nutmeg and cinnamon, mingling with the rich scent of freshly baked scones.

The golden-brown tops glisten with a dusting of coarse sugar, and as you break one open, the soft, flaky texture reveals hints of dried cranberries nestled within.

This is the magic of Eggnog Scones—a winter treat that wraps you in comfort and nostalgia.

For me, these scones became a lifesaver during a hectic holiday season when unexpected guests arrived.

Their delightful mix of flavors and ease of preparation made them the perfect solution for impromptu gatherings, and they were a hit at both busy weeknights and leisurely Sunday suppers.

Ready to experience this cozy indulgence for yourself? Let’s plunge into making these delightful Eggnog Scones!

Why You’ll Love It

• Delivers bold flavor with the warm spices of nutmeg and cinnamon.
• Freezes beautifully, maintaining freshness for future enjoyment.
• Uses pantry staples, making it convenient to whip up anytime.
• Offers a festive twist with optional dried cranberries for added tartness.
• Requires only 15 minutes of prep time for a quick breakfast treat.

Ingredients

• 2 cups all-purpose flour — verify it’s fresh for best results.
• 1/4 cup granulated sugar — pure cane sugar preferred.
• 1 tablespoon baking powder — check expiration date for effectiveness.
• 1/2 teaspoon salt — use fine sea salt for even distribution.
• 1/2 teaspoon ground nutmeg — freshly grated if possible.
• 1/4 teaspoon ground cinnamon — opt for high-quality cinnamon.
• 1/2 cup unsalted butter, cold and cubed — keep very cold for flakiness.
• 1/2 cup eggnog — homemade or high-quality store-bought.
• 1 large egg — free-range eggs have richer flavor.
• 1 teaspoon vanilla extract — pure extract enhances flavor.
• 1/4 cup dried cranberries (optional) — adds tartness, use if desired.
• 1 tablespoon eggnog, for brushing — complements the dough.
• 1 tablespoon coarse sugar, for topping — provides a crunchy texture.

Step-by-Step Method

Preheat the Oven

Set your oven to 400°F (200°C) to guarantee it reaches the right temperature by the time the scones are ready to bake. This step is essential for achieving the perfect rise and texture of the scones.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground nutmeg, and ground cinnamon.

Confirm the ingredients are well combined to distribute the flavors evenly throughout the dough.

Incorporate the Butter

Add cold, cubed unsalted butter to the dry ingredient mixture.

Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Keeping the butter cold helps create a flaky texture in the baked scones.

Combine Wet Ingredients

In a separate bowl, whisk together the eggnog, large egg, and vanilla extract.

Make sure the ingredients are well blended to create a smooth liquid mixture that can be easily incorporated into the dry ingredients.

Mix Dough

Pour the wet ingredients into the dry ingredients.

Mix just until combined, avoiding over-mixing to prevent toughness in the scones. The dough should be slightly sticky but manageable.

Fold in Cranberries

If desired, gently fold in the dried cranberries.

This step is optional but adds a delightful tartness that complements the sweet and spiced flavors of the eggnog.

Knead and Shape Dough

Turn the dough onto a lightly floured surface and knead gently.

Roll the dough into a 1-inch thick circle using a rolling pin. Cut it into 8 equal wedges using a knife for even baking.

Prepare for Baking

Place the wedges onto a baking sheet lined with parchment paper.

This prevents sticking and guarantees an even bake. Brush the tops of the scones with additional eggnog, then sprinkle with coarse sugar for a sweet, crunchy finish.

Bake and Rest

Bake the scones in the preheated oven for 15 minutes or until the tops are golden brown.

Allow them to rest for 10 minutes before serving to let the flavors meld and the scones to set properly. Enjoy your warm, delicious eggnog scones!

Ingredient Swaps

• For a dairy-free version, substitute the eggnog with almond nog or coconut nog, and use a vegan butter alternative instead of unsalted butter.
• To make the scones gluten-free, replace the all-purpose flour with a gluten-free flour blend.
• If cranberries are unavailable or not preferred, you can substitute them with raisins, dried cherries, or leave them out entirely.

You Must Know

1. Preheat to Perfection: Confirm your oven is preheated to 400°F (200°C) before baking to achieve the perfect golden-brown tops on your scones.
2. Keep Butter Cold: Use very cold, cubed butter to cut into the dry ingredients, which helps create a flaky texture in the scones.
3. Mix Gently: Combine the wet and dry ingredients just until mixed, and avoid overworking the dough to prevent your scones from becoming tough.
4. Optional Cranberries: Consider adding 1/4 cup of dried cranberries for a tart contrast to the sweet and spiced flavors of the eggnog.
5. Rest Before Serving: Allow the scones to rest for 10 minutes after baking, which helps them set and enhances their texture before serving.

Serving Tips

• Serve warm with a dollop of whipped cream or a drizzle of glaze.
• Pair with a hot cup of coffee or spiced tea for a cozy breakfast.
• Garnish with a sprinkle of powdered sugar for an elegant presentation.
• Add a side of fresh berries for a burst of freshness.
• Serve as part of a festive holiday brunch spread with other seasonal treats.

Storage & Make-Ahead

Eggnog scones can be stored in an airtight container in the refrigerator for up to 3 days.

To make ahead, freeze the unbaked scones on a baking sheet.

Then transfer them to a freezer bag for up to 2 months.

Bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

To gently reheat eggnog scones, use a microwave on low power for 15-20 seconds.

An oven at 300°F for 5-10 minutes.

Or a stovetop with a covered skillet.

Eggnog’s Holiday Tradition

As the chill of winter envelops us, it’s almost instinctive to reach for a cup of something warm and comforting.

For me, that something is often eggnog. Its creamy blend of nutmeg and cinnamon evokes cherished memories of holiday gatherings.

I recall cozy evenings by the fire, my family gathered with laughter echoing through the living room, each of us cradling a mug of this festive drink. It’s not just a beverage; it’s a ritual that brings everyone together.

As I sip, I’m reminded of the gentle hum of carols and the twinkle of lights on the tree. Eggnog, with its rich and velvety texture, embodies the spirit of the season, wrapping us in nostalgia and warmth.

Final Thoughts

Give these delightful Eggnog Scones a try for a cozy breakfast treat that captures the spirit of the holidays. Feel free to tweak the recipe by adding your favorite dried fruits or a sprinkle of nutmeg on top for an extra festive touch!

Frequently Asked Questions

Can I Make Eggnog Scones Gluten-Free?

Absolutely, you can make them gluten-free! I once swapped all-purpose flour with a gluten-free blend, and it worked perfectly. Just be sure to check your baking powder for gluten; some brands might contain it. Enjoy baking!

What Can I Use Instead of Eggnog?

I once swapped eggnog with a blend of heavy cream and a splash of vanilla extract. It was perfect! The scones still boasted that rich, creamy texture and delightful flavor. You’ll love the result, I promise!

How Do I Prevent Scones From Spreading Too Much?

I’ve found that chilling the dough before baking helps prevent scones from spreading. Keeping the butter cold is key, so your scones hold their shape beautifully. It’s like giving them a little nap before the big show!

Are There Any Vegan Alternatives for This Recipe?

I’ve been there! For vegan alternatives, swap butter with coconut oil or vegan butter, and eggnog with almond milk mixed with a dash of nutmeg. Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of egg.

How Can I Add a Savory Twist to These Scones?

To add a savory twist, I’d swap dried cranberries for chopped chives and shredded cheddar. Picture biting into a warm, flaky scone with earthy chives and melted cheese. It’s like a cozy kitchen hug!