Do you love eggnog? Do you love scones? If you answered yes to either one of these questions, you will love the delicious eggnog scones.
If you answered no to either one of the above questions, you need to get in the kitchen and make these scones. You will fall in love with them.
Eggnog begins to show itself the closer we get to Thanksgiving and Christmas. Both my daughter and I squeal a little in delight, because we love eggnog and consider it a real treat. When she was living at home, we would sit down together with a glass of eggnog and discuss our day.
Those are some of my favorite memories. We still enjoy a glass of eggnog together even though she no longer lives at home. I know she will be so excited to see that I made these eggnog scones. I am sure she will take a few of them home with her.
If you are not familiar with scones, here is a little information on them.
- Scones originated in England
- Scones are like a biscuit
- Scones can be sweet or savory
My love of scones began when I was young and lived in England with my Mother and Brother. Tea time would often have scones along side various cookies (or biscuits as the English like to call them).
For my daughter, her love of scones came when we shared Tea Time on Tuesdays. It was a special time for us to spend time discussing literature and more.
Here is the recipe for Eggnog Scones:
Eggnog scones are soft, moist and fluffy. A hint of eggnog and spice makes them delicious.
- 2 cups White Whole Wheat Flour (I use King Arthur)
- 3 tablespoons turbinado sugar (2 for ingredients, 1 for sprinkling)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp clove
- 1/2 tsp fresh ground nutmeg
- 1/2 cup butter 1 stick
- 3/4 cup eggnog
- 1 egg beaten
In a large mixing bowl, whisk together the flour, turbinado sugar, baking powder, baking soda, cloves and nutmeg.
Cut the butter into small pieces and then work it in until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
n a separate mixing bowl, whisk together the egg and eggnog.
Add the liquid ingredients to the dry ingredients and stir until just mixed.
Line a cookie sheet with a Silpat or parchment paper. Preheat oven to 375°
Scrap the dough out of the bowl onto a floured counter. Knead two or three times and the pat into a circle about 6 inches across. The dough should be about 3/4 of an inch thick
Using a knife, cut the circle into 8 triangles. (I had to dip the knife in flour before doing this - the dough was a little wet)
Carefully place each wedge on the cookie sheet. Keep a circle formation - just place the wedges with a little room between them.
Bruch each wedge with a little eggnog and sprinkle with the remaining turbinado sugar.
Bake the scones for about 25 - 28 minutes.
Cool on the cookie sheet for a couple minutes and then move to a cooling sheet.
Scones are best eaten warm, but taste great cold also.
Scones will freeze easily.
I hope you give these eggnog scones a try, they are light and fluffy with a little bit of sweet to them. Try them with butter or jam.
Here are some more great Eggnog treats for you to enjoy!
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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