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Eggnog Scones Recipe

BY Kevin Lee Jacobs | December 14, 2021 10 Comments

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Last updated on January 27th, 2022

Please enjoy this recipe from my “Eggnog Scones for Afternoon Tea” video that was recently published on YouTube. The holiday-inspired scones are light, moist, and perfectly perfumed with eggnog, nutmeg, and cinnamon. I hope you will give them a try!

Here’s the printable:

Print Recipe
5 from 4 votes

Eggnog Scones for Afternoon Tea

These scones are perfectly perfumed with eggnog and extra cinnamon and nutmeg. Serve them for Afternoon Tea or anytime you need a sweet, fragrant treat.
Prep Time5 mins
Cook Time18 mins
Course: Afternoon Tea
Servings: 20

Ingredients

  • 2 3/4 cups (330g) all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 8 tablespoons (113g) butter, cold and diced
  • 3/4 cup store-bought eggnog, plus extra for brushing
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Instructions

  • Line a baking sheet with parchment paper. Put the flour, sugar, salt, baking powder, and spices in a food processor. Process for 3 seconds. Scatter the diced butter over the flour mixture, and pulse 5-7 times just to break up the butter. Transfer the mixture to a large mixing bowl.
  • In a separate bowl or 4-cup glass measure, whisk together the eggnog, egg, and vanilla. Pour this eggnog mixture over the flour mixture, and stir until a soft dough comes together.
  • Scoop the dough onto a lightly-floured surface. Scatter a small amount of flour on top of the dough, and then gently knead it by hand a few times. Form the dough into a ball, and then flatten the ball into a disk. Roll the dough into a circle that is approximately 3/4-inch.
  • Use a floured, 2-inch-diameter biscuit cutter to cut out rounds. Space the rounds about 1/2 apart on the prepared baking sheet. Put the baking sheet in the freezer for 30 minutes to firm up the butter. Meanwhile, preheat the oven to 425°F.
  • Brush the frozen scones with eggnog. Bake, from frozen, until the scones puff and turn golden brown -- 18-20 minutes, depending on your oven.

Happy holidays to you and yours! xKevin

Kevin’s Gift Guide for Cooks and Bakers
Chicken Marsala Dinner

Comments

  1. 1

    Kathy says

    December 15, 2021 at 1:16 am

    5 stars
    I just baked these scones tonight. They have the most amazing smell coming out of the oven and the taste is even better. I placed mine close together on the baking tray as I use this trick when making buttermilk biscuits and I used a pastry blender instead of a food processor and they turned out fabulous!

  2. 2

    Kevin Lee Jacobs says

    December 15, 2021 at 9:17 am

    Hi Kathy – I’m so glad!

  3. 3

    Andi says

    December 16, 2021 at 1:46 pm

    5 stars
    What a delight to finally see the elusive Mr. Fox!

    Happy Holidays to you both.

  4. 4

    Denise Henderson says

    December 17, 2021 at 7:06 am

    Nice to meet you, Mr. Fox! The scones look wonderful!

  5. 5

    Mary says

    December 19, 2021 at 12:19 pm

    Merry Christmas Kevin!
    Thank you for a year of wonderful recipes.
    Take good care, Mary

  6. 6

    Mae says

    December 19, 2021 at 5:37 pm

    yum!! Can we prepare these the day before to cook on Christmas Morning?

  7. 7

    lise says

    December 19, 2021 at 7:12 pm

    5 stars
    very very easy to make and delicious !!! thank you for posting ;o)
    Have a wonderful christmas, and holdidays, to you and Mr. Fox!

  8. 8

    Katherine says

    December 19, 2021 at 7:40 pm

    Merry Christmas! Thank you for sharing your home and recipes with us. I can’t wait to try them!!

  9. 9

    Elaine says

    December 20, 2021 at 7:49 pm

    Can I substitute buttermilk for the egg nog, watching the calories. Would I have to adjust the rising agent? Thanks Kevin

  10. 10

    Patricia M. says

    December 29, 2021 at 9:47 pm

    5 stars
    These are the most delicious thing I have baked all year! Fabulous when just out of the oven, and almost as good a few days later (I live alone, so couldn’t eat them all up at once!) – wrapped in foil and reheated briefly at 300 F.
    They are sweet enough, but not too sweet to serve in place of bread alongside chicken-vegetable soup. Thanks for almost everything you offer up to tempt a lonely homemaker!

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