Eggnog Scones
Nothing puts you in the holiday spirit more than hot Eggnog Scones and a warm mug of coffee or hot chocolate.
Servings 8 scones
Calories 282kcal
Ingredients
Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon or nutmeg, can be omitted if preferred
- 5 tablespoons butter cold
- ⅔ cup eggnog plain flavored without alcohol
Eggnog Glaze
- 1 cup powdered sugar (aka confectioners)
- 2-3 Tablespoons eggnog depending on how thick, thin you want the glaze
Instructions
- Adjust the oven rack to the center position and preheat to 400°F. Line a baking pan with parchment paper or a Silpat mat.
- In a bowl, combine flour, sugar, baking powder, salt, and nutmeg or cinnamon.
- Cut in cold butter with a pastry cutter until the butter is mixed in and the size of peas.
- Fold in eggnog and stir until just combined.
- Transfer the dough to a floured surface.
- Lightly knead into a 1-inch thick, 8-inch diameter round.
- Cut round into 8 wedges and place on your prepared baking pans. Space them at least 1/2 inch apart.
- *At this point the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
- Bake for 12 to 15 minutes or until lightly browned.
- Whisk together eggnog and powdered sugar for the glaze and spoon over scones.
- Serve immediately.
Notes
Nutrition
Calories: 282kcal | Carbohydrates: 48g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 223mg | Potassium: 175mg | Fiber: 1g | Sugar: 23g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
