Wintertime is the best time to make my Eggnog Scones. They are light, delicate and filled with the bold flavors of eggnog, cinnamon, nutmeg, and vanilla. They bring you all the feels of winter and the holidays.
Eggnog Scones
If you love Eggnog then run to the store and grab some to bake with before they are gone until next year. You HAVE TO make these scones! Really, they are the BEST scones I think I've made. They are really moist and light with the addition of sour cream, not too sweet, and have a texture that's not too crumbly. And then there's the flavor...so warm and cozy with spices like nutmeg and cinnamon.
Scones are a quickbread, a sweeter form of a Southern biscuit if you will. I've been making biscuits and scones with my Mom since I was a little girl. They are the perfect treat for a weekend breakfast or to enjoy with a cup of tea/coffee. Making scones really are easy to do. You can make them all in one bowl and either roll them out and cut circles, triangles, or just spoon drop the dough for a rustic texture. Don't be intimidated by them, as long as you are gentle with the dough they will come out beautifully. They do take a little extra time from start to finish so I like to make them on the weekend when I'm not rushing. Remember you can ask me any questions and I'll be here to held you get a beautiful tasty breakfast treat!
Enjoy!
What Ingredients do I need?
- all purpose flour
- cinnamon
- nutmeg
- baking powder
- sugar
- butter
- eggnog
- egg
- sour cream
- vanilla
- Sparkling sugar (optional)
Substitutions and Variations
- Add some dried fruit to the scones. You could add any dried fruit you like such as cherries or cranberries would come out nicely.
- Add run extract instead of vanilla for a more drink like feel.
- Sour cream - This make your scone very moist but you can substitute with heavy cream or Greek yogurt if you would
like.
- Butter: The secret to the scone’s success is using cold, or even frozen unsalted butter. Don't use margarine, you won't get the same flavor or texture as you will with real butter. Cold butter keeps the scones from spreading and losing their flaky & moist texture in the oven
- Forming scones 3 ways:
1. Dump the dough from the bowl straight on to a parchment lined baking pan. Using your hands form the dough in to a 5-6 inch circle. Cut dough in to 6 triangle wedges, pulling apart about 1/2" so there is space when baking.
2. Scoop dough using a 1/3 measuring cup and drop on to a parchment lined baking sheet.
3. Place dough on a floured board and roll dough to 1/2" thickness. Cut out scones using a round or decorative biscuit/cookie cutter.
- Grating butter into the flour mixture is an easy way to start out with small
bits of butter to work in to the flour, and less work in the end! Once
you've grated the butter, you can cut in the butter using your fingers or
a pastry cutter.
- Handling the dough: You don't want to handle the dough too much.
Don't knead it, just gently pat out the dough in to a 1" thick circle
with your hands.
- Use parchment paper on your baking sheet, which gives the
bottoms a nice brown crust. Sprinkle sanding or sparkling sugar on the
tops for an extra crunch and sweet bite.
- How to Store Scones: Scones are best stored at room temperature
and covered for 2-3 days. If you place them in a sealed plastic bag make
sure to leave an opening otherwise your scones will become soggy. To
reheat cover with aluminum foil, and reheat in the oven at 350 degrees F.
for 10 minutes. Scones can also be frozen for up to 3 months.
More Eggnog Recipes
Eggnog French Toast
Pumpkin and Eggnog Swirl Muffins
Eggnog Pancakes with Cinnamon Syrup
Orange Eggnog Waffles
Eggnog Waffles
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Eggnog Scones
2 1/4 cups all purpose flour
1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp baking powder
1/3 cup sugar
1 stick cold butter, grated
1/3 cup eggnog (plus more for basting the tops)
1 egg, lightly beaten
1/4 cup sour cream
1/2 tsp vanilla
Sparkling sugar (optional)
Preheat the oven to 400ºF.
In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, and sugar. Grate your cold butter and add that to the bowl. Using your fingers or a pastry cutter you want to work the butter in to the flour just until small sizes of butter are dispersed throughout the flour. You don't want any of the butter to clump any larger than pea size.
In a measuring cup measure out your eggnog, then add in an egg, the sour cream, and vanilla. Whisk together with a fork, and pour in to the flour mixture. Stir together until the dough is all moist. It will look shaggy. Use your hands to get the dough to come together. Turn the dough out on to a floured cutting board or surface.
Press the dough in to a 1 inch thick circle. Cut into 6 or 8 triangles and place them on a parchment lined baking sheet about 1-2 inches apart. Brush each scone with some eggnog and sprinkle on some sparkling sugar if using. Bake for 20-25 minutes or until golden brown.
Remove from the oven and place on a wired rack to cool. Serve.
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