Super tender, extremely buttery, slightly sweet scones spiked with eggnog and cinnamon chips.
I made you scones. Tender, buttery scones with a hint of eggnog and nutmeg. Nom!
Guess what? I’m going to teach you how to make them.
Scones like their ingredients cold.
Start by cutting a stick of unsalted butter into 1/2-inch cubes. Place the butter cubes on a plate and place the plate in the freezer for 2-3 minutes to get chilly.
In a measuring cup, whisk together the eggnog, egg, and vanilla extract and place in the refrigerator until you’re ready to use.
My grandmother taught me a trick a few years ago when she was teaching me how to make biscuits. Place your bowl in the freezer for a few minutes to chill before adding the dry ingredients. The cold bowl keeps the butter from getting soft.
Using a pastry cutter, cut the butter into the flour mixture until it resembles a coarse crumb.
The mixture should stick together slightly when you pinch it between your fingers.
Grab your eggnog mixture out of the fridge and gently stir it into the dry mixture until just combined. Add the cinnamon chips and mix to combine. Mix until the dough just comes together, no longer. Over mixing will yield dense scones.
Transfer the dough onto a gently floured surface and shape into a 3/4-inch thick round disk, starting from the center and pressing out to the edges. Feel free to use a rolling pin.
Using a knife or a pastry scrapper, cut the dough round into 8 triangular pieces. Don’t worry about making your triangles perfect. Scones are prettier when they’re rustic.
Bake the scones in a 400 degree oven until golden brown.
You can use this scone recipe as a base to add any flavor you like. Replace the eggnog for buttermilk. Like nuts? Add a handful. Dried fruit? Sure, why not. You make this recipe your own by adding your favorite scone fixin’s.
Serve warm with a side of creamy butter. I like to cut my scone in half, slather the two halves with butter, place the halves back together until the butter melts a bit, and chow down.
Warm scones are heavenly.
These scones are extra special because they’re made with my favorite holiday beverage. I added some freshly grated nutmeg to the dough to boost the flavor of the eggnog and a handful of cinnamon chips for a pop of spicy sweetness.
The moist, buttery center is slightly sweet and pillowy with a hint of eggnog and a burst of cinnamon. These are no ordinary scones.
- 2¼ cups all-purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 stick unsalted butter, cut into ½-inch cubes
- ¾ cup eggnog
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup cinnamon chips
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment.
- In a large bowl, whisk together the dry ingredients.
- In a measuring cup, whisk together the eggnog, egg, and vanilla extract. Place the mixture in the refrigerator until ready to use.
- Add the cold butter cubes to the dry ingredients. Using a pastry cutter (or two forks), cut in the butter until the mixture resembles coarse crumbs.
- Using a wooden spoon or rubber spatula, gently stir in the eggnog mixture until just combined. Gently fold in the cinnamon chips.
- Transfer the mixture to a lightly floured surface. Gather and press the dough into a ball. Pressing down on the ball, shape into a ¾-inch thick round disk, starting from the center and pressing out to the edges.
- Using a knife or pastry scrapper, cut the dough into 8 triangular pieces. Transfer the dough to your prepared baking sheet, spacing the scones 3-inches apart. Bake for 18-20 minutes, or until golden brown in color.