Description
These Fluffy Eggnog Scones offer a perfect holiday treat with tender crumb and warm spices, infused with rich eggnog flavor and topped with a sweet vanilla-nutmeg glaze. Ideal for festive breakfasts or cozy afternoon tea, these scones create a soft, flaky texture with a hint of cinnamon and rum extract, delivering a seasonal twist on a classic baked good.
Ingredients
Scale
Dry Ingredients
- 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
Butter
- 6 tablespoons cold unsalted butter, cubed
Wet Ingredients
- 1/2 cup cold eggnog
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract (optional)
Toppings and Glaze
- 1 tablespoon eggnog, for brushing
- 2 tablespoons coarse sugar or turbinado sugar (optional topping)
- 1 cup powdered sugar
- 2–3 tablespoons eggnog, for glaze
- 1 pinch ground nutmeg, for glaze
- 1/4 teaspoon vanilla extract, for glaze
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, nutmeg, and cinnamon until evenly combined.
- Incorporate Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter, fork, or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, whisk the cold eggnog, egg, vanilla extract, and rum extract (if using) until smooth.
- Form Dough: Pour the wet mixture into the dry ingredients bowl. Gently stir with a spatula just until the dough comes together and is shaggy; avoid overmixing to maintain fluffiness.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
- Prepare for Baking: Transfer the wedges to the prepared baking sheet, spacing them slightly apart. Lightly brush the tops with eggnog and sprinkle with coarse sugar if desired.
- Bake: Bake for 15 to 18 minutes, or until scones are puffed, edges are lightly golden, and a toothpick inserted in the center comes out clean.
- Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly while preparing the glaze.
- Make Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons eggnog, nutmeg, and vanilla extract until smooth and pourable. Adjust consistency with extra eggnog if needed.
- Glaze and Serve: Drizzle the glaze over the warm scones. Allow it to set for a few minutes before serving. Enjoy warm or at room temperature.
Notes
- Use cold butter and cold eggnog to ensure tender, flaky scones.
- Handle the dough gently to prevent tough scones by avoiding overmixing.
- Optional rum extract adds a classic eggnog flavor but can be omitted for a milder taste.
- Coarse sugar topping adds a pleasant crunch and sweetness; feel free to skip if preferred.
- Glaze consistency can be adjusted by adding more eggnog for drizzling or less for thicker icing.
