Eggnog takes center stage in these festive eggnog scones. Its rich eggy flavor, sweet vanilla notes and a hint of nutmeg make an ideal addition to scones. Finished with a silky eggnog glaze, these scones are a delightful winter treat to enjoy with a hot cup of coffee or tea.
If you enjoyed the cranberry crumb muffins I shared recently, these eggnog scones are another great make-ahead breakfast idea — perfect for holiday mornings. They pair nicely with other easy breakfast dishes and can be prepared ahead so you can relax and enjoy the day. 
The holiday season gets busy and it’s easy to feel unprepared, but having a plan for food always helps. While presents and traditions matter, sharing homemade food often brings people together in a special way. These scones are easy to make and travel well, making them a great option for sharing with friends and family. 
Eggnog can be polarizing — some love it, others don’t — but it’s an excellent ingredient for baking. Its eggy richness, vanilla sweetness and warm spices mellow and blend into baked goods, adding depth and seasonal character without being overpowering. Even if you aren’t a big eggnog fan on its own, you may appreciate what it brings to these scones. 
Eggnog scones are straightforward to make and fun to involve kids in the kitchen. Start by combining the dry ingredients: flour, sugar, salt, baking powder and nutmeg. Cut cold butter into the mixture until it resembles coarse crumbs; you can use a pastry blender, a fork, or your fingers. In a small measuring cup whisk together the eggnog, vanilla and egg, then pour into the dry ingredients and stir just until the dough comes together. 
Lightly knead the dough and pat it into a 9-inch round on a floured surface. Cut into eight wedges and place them on a baking sheet. Brush the tops with a tablespoon of eggnog and sprinkle with sugar to give them a subtle crunch and a glossy finish. Bake until golden, let cool, then drizzle with the eggnog glaze for an extra festive touch. The glaze is simple and light; if you prefer it thicker, add more powdered sugar until you reach the desired consistency. 
These scones also make a lovely homemade gift. Package them in a breakfast basket for coworkers, neighbors or family — they’re a charming, tasty way to share holiday cheer. Consider pairing with other baked goods to create a varied assortment.
- Cranberry Orange Scones
- Caramel Apple Scones
- Giant Chocolate Cinnamon Rolls
- Chocolate Orange Donuts
Eggnog Scones
10 minutes
20 minutes
30 minutes
8
Amy D
Ingredients
For the scones
- 2 3/4 cups unbleached all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter (cold)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup eggnog (cold)
- 1 Tablespoon eggnog (for brushing)
- 2 Tablespoons sugar (for sprinkling)
For the glaze
- 1 Tablespoon eggnog
- 1/3 cup powdered sugar
Instructions
To make scones
- Preheat the oven to 400°F (200°C). In a medium bowl combine the flour, sugar, salt, baking powder and nutmeg. Cut the cold butter into the dry ingredients using a pastry blender, fork or your fingers until the mixture is crumbly and no large chunks of butter remain.
- In a liquid measuring cup whisk together the eggnog, vanilla and egg. Add this mixture to the flour and stir until the dough just comes together.
- Turn the dough out onto a lightly floured surface and knead a few times. Pat into a 9-inch round and cut into 8 wedges. Place the wedges on a baking sheet.
- Brush the scones with 1 tablespoon eggnog and sprinkle with sugar. Bake at 400°F for about 20 minutes, or until the tops are golden brown. Transfer to a wire rack to cool.
To make the glaze
- Whisk together 1 tablespoon eggnog and 1/3 cup powdered sugar until smooth and the sugar is dissolved. Drizzle the glaze over cooled scones. If you prefer a thicker glaze, add more powdered sugar a little at a time until the desired consistency is reached.
Notes
Nutrition
Please leave a review or photo — I’d love to hear how it turned out!
