Description
These Fluffy Eggnog Scones offer a delightful twist on a classic treat, infused with festive spices and rich eggnog flavor. Perfectly tender and lightly golden, these scones are topped with a sweet eggnog glaze that sets the tone for cozy holiday mornings or a special afternoon tea.
Ingredients
Scale
Scone Dough
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup cold eggnog
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract, optional
- 1 tablespoon eggnog, for brushing
- 2 tablespoons coarse sugar or turbinado sugar, optional topping
Eggnog Glaze
- 1 cup powdered sugar
- 2–3 tablespoons eggnog
- 1 pinch ground nutmeg
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, ground nutmeg, and ground cinnamon until evenly combined to create the scone base.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter, which helps create the flaky texture.
- Prepare Wet Mixture: In a separate bowl or large measuring cup, whisk together the cold eggnog, egg, vanilla extract, and rum extract if using, until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients bowl. Gently stir with a spatula until the dough just comes together and looks shaggy. Take care not to overmix to ensure the scones stay tender.
- Shape and Cut Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges.
- Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Lightly brush the tops with 1 tablespoon of eggnog and sprinkle with coarse sugar or turbinado sugar if desired for extra crunch and sweetness.
- Bake the Scones: Bake in the preheated oven for 15–18 minutes, or until the scones are puffed and lightly golden around the edges. Check doneness by inserting a toothpick in the center – it should come out clean.
- Cool the Scones: Let the scones cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool slightly while you prepare the glaze.
- Prepare the Eggnog Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of eggnog, a pinch of ground nutmeg, and vanilla extract until smooth and pourable. Add an additional splash of eggnog as needed to adjust the glaze to the desired consistency.
- Glaze the Scones: Drizzle the eggnog glaze over the warm scones. Allow the glaze to set for a few minutes before serving. Enjoy the scones warm or at room temperature for best flavor and texture.
Notes
- For a festive touch, sprinkle a little extra nutmeg on top of the glaze before it sets.
- You can substitute rum extract with almond extract if preferred, but use sparingly to avoid overpowering flavors.
- Ensure the butter is very cold to achieve the best flaky texture in your scones.
- Do not overmix the dough to keep the scones tender and fluffy.
- These scones freeze well before glazing; thaw and warm before glazing for fresh taste.
