Calling out all my eggnog lovers!! And even those eggnog haters! These eggnog scones have just a hint of eggnog flavor and are full of sugar and spice. So whether you are team eggnog or not, I think you would like these.
Scones are easy to make and are a great little recipe to whip up for any holiday parties you have (or for Christmas morning). No special pan is needed, you use all cold ingredients and they only take 20-ish minutes to bake up. I used almond milk eggnog in this recipe, so ANY variety of eggnog you have will work!
I do have a special scone pan, but it isn’t necessary to make these. If you have a scone pan like I do, just make sure you spray it with baking spray before placing your scones in it to bake.
Eggnog Scones
Print RecipeIngredients
- SCONES:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 tablespoons white granulated sugar
- 1 tablespoon brown sugar
- 4 tablespoons cold, unsalted butter, cubed
- 1 egg
- 1/2 tablespoon vanilla extract ( I used Rodelle Gourmet Pure Vanilla Extract)
- 1/2 teaspoon rum extract
- 1/4 cup eggnog
- TOPPING:
- 1 egg
- 1 tablespoon eggnog
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- raw sugar
Instructions
Preheat oven to 375-degrees. Line a large cookie sheet with parchment paper and set aside.
SCONES: Sift the flour, baking powder, salt, nutmeg, cinnamon and both sugars in a large bowl. Use a pastry cutter to cut the cold butter into the flour mixture. In a small bowl, whisk together the egg, vanilla extract, rum extract and eggnog. Stir the wet ingredients into the dry ingredients and mix until just combined. Dump the scone dough out onto a lightly floured surface and pat into an 8-inch circle, approximately 1-1/2 inches high. Cut into 8 pie shaped slices and transfer to prepared cookie sheet.
TOPPING: In a small bowl, whisk together the egg, eggnog, vanilla extract and rum extract. Use a pastry brush to lightly brush the top of each scone. Sprinkle raw sugar on top of each scone.
Bake scones in 375-degree oven for 20-24 minutes or until golden brown. Remove baked scones from the oven and let set for several minutes on the baking sheet before transferring to a wire rack to finish cooling.
Notes
Store scones in an airtight container at room temperature. Scones stay fresh for several days.
Scones are a sweet “pastry” that are both crumbly, light and moist. The eggnog flavor in these are just perfect for the holidays and a great way to use up any leftover eggnog you have in the refrigerator!
XOXO,
Kelly
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