Description
These Cinnamon-Eggnog Scones are flaky, warmly spiced, and rich with the flavor of creamy holiday eggnog. A perfect cozy treat for cold mornings or festive brunches.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp fine sea salt
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, cold and cubed
1 large egg
1/2 cup eggnog (plus 1 tbsp for brushing)
1 tsp vanilla extract
Turbinado sugar for topping
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
4. In a small bowl, whisk together egg, eggnog, and vanilla extract.
5. Pour wet mixture into dry and stir just until combined. Do not overmix.
6. Turn dough onto a floured surface. Gently pat into a 1-inch thick disk.
7. Cut into 8 wedges and place on baking sheet.
8. Brush tops with eggnog and sprinkle with turbinado sugar.
9. Bake for 18–20 minutes, until golden brown and baked through.
10. Cool slightly and serve warm or at room temperature.
Notes
These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days. For a crisper top, reheat briefly in the oven. You can freeze unbaked scones and bake directly from frozen, adding 3–5 minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 285
- Sugar: 10g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg