These Eggnog Scones are filled with festive eggnog flavors with hints of cinnamon and nutmeg. They are great for holiday gatherings, along with a warm cup of tea or coffee.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
This page may contain affiliate links; please see my disclosure for policy details.
As an eggnog fan and a total scone lover, I can’t get enough of these. That nutmeg flavor I love so much shines through in every bite. These scones are the perfect mix of sweet and spice, and they’ll definitely get you in the Christmas spirit.
The simple glaze infused with rum extract brings out even more flavor and the Christmas sprinkles bring out even more cheer.
Serve these with some warm ginger honey tea (or some eggnog), and enjoy!
And while you have that nutmeg out, make some Creamy Eggnog Fudge, too!
Recipe Highlights
Get the essential details of these eggnog scones at a glance:
- Type of recipe: Breakfast or brunch
- Cooking method: Baking
- Skill level: Easy to medium, working with dough
- Flavors & textures: Creamy, spiced, buttery, festive
Fudge Ingredients
Butter: Cold, unsalted butter gives scones their signature texture. Cut into chunks, then work into the dry ingredients to create flaky layers.
Eggnog: Eggnog adds moisture and richness, infusing the dough with the holiday flavors of cream and spice. You can make your own, but you buy a carton at the market too.
Baking Powder: This leavening agent ensures the scones rise properly, resulting in a light and tender texture rather than a dense crumb.
Rum Extract: Adding rum extract to the glaze enhances the festive flavor of the scones, complementing the eggnog with a subtle warmth and depth.
How To Make Eggnog Scones
Step 1. Add the flour, baking powder, sugar, cinnamon, and nutmeg to a large mixing bowl and whisk to combine.
Add the cold butter chunks to the mixing bowl and mix with your hands or a pastry blender, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
Step 2. Create a small well in the center of the dry ingredients/butter mixture and pour the eggnog into the well. Stir to combine the ingredients, then continue to mix with your hands, working from the bottom up until fully combined.
Step 3. Turn the dough out onto the prepared baking sheet and form it into a thick disk. Using a sharp knife, cut the disk carefully into 6 equal triangles.
Step 4. Bake the scones for 18 minutes until lightly golden brown.
Remove the scones from the oven and allow them to rest on the baking sheet for 5-10 minutes before separating them.
Step 5. While the scones are resting, add the powdered sugar, milk, and rum extract to a small mixing bowl and mix until smooth.
Drizzle the glaze over the still-warm scones and top with a few sprinkles and extra cinnamon and nutmeg if desired.
What To Pair with Eggnog Scones
Here are some great Christmas dishes to serve alongside these sweet scones:
- Christmas biscotti
- Christmas pinwheel cookies
- Christmas party mints
- Maple snickerdoodles
- Gingerbread rice krispie treats
FAQ’s
To make light and flaky scones, handle the dough gently and stop mixing as soon as it comes together to avoid developing too much gluten.
Keep the butter very cold. This will create steam during baking, helping the scones rise and stay tender.
These eggnog scones are best enjoyed the same day but can be stored in an airtight container for several days.
Reheat them briefly in the oven before serving to refresh their texture.
More Scone Recipes
Subscribe here for more great recipes, and follow One Hot Oven for more tasty sweet and savory recipes! Pinterest | Instagram | Facebook
Eggnog Scones
Equipment
Ingredients
Ingredients for scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup white granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup unsalted butter (1 stick) very cold and cut into chunks
- 1 cup eggnog
Ingredients for glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk or half and half
- 1 teaspoon rum extract
- sprinkles for decorating optional
Instructions
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper. Set aside.
- Add the flour, baking powder, sugar, cinnamon, and nutmeg to a large mixing bowl and whisk to combine.
- Add the cold butter chunks to the mixing bowl and mix with your hands, or a pastry blender, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
- Create a small well in the center of the dry ingredients/butter mixture and pour the eggnog into the well. Mix with a spoon to combine the ingredients, then use your hands, working from the bottom up and mxing until fully combined.
- Turn the dough out onto the prepared baking sheet and form it into a thick disk shape.
- Cut the dough disk carefully into 6 equal triangles using a sharp knife.
- Bake the scones for 18 minutes until lightly golden brown.
- Remove the scones from the oven and allow them to rest on the baking sheet for 5-10 minutes before separating them.
- While the scones are resting, add the powdered sugar, milk, and rum extract to a small mixing bowl and mix until smooth.
- Drizzle the glaze over the still-warm scones and top with a few sprinkles and extra cinnamon and nutmeg if desired.
- Store any leftover scones in an airtight container for up to three days.
As an Amazon Associate I earn from qualifying purchases.
Nutrition
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
