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:
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.
- 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
- 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
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!
Kevin Lee Jacobs says
Hi Kathy – I’m so glad!
What a delight to finally see the elusive Mr. Fox!
Happy Holidays to you both.
Denise Henderson says
Nice to meet you, Mr. Fox! The scones look wonderful!
Merry Christmas Kevin!
Thank you for a year of wonderful recipes.
Take good care, Mary
yum!! Can we prepare these the day before to cook on Christmas Morning?
very very easy to make and delicious !!! thank you for posting ;o)
Have a wonderful christmas, and holdidays, to you and Mr. Fox!
Merry Christmas! Thank you for sharing your home and recipes with us. I can’t wait to try them!!
Can I substitute buttermilk for the egg nog, watching the calories. Would I have to adjust the rising agent? Thanks Kevin
Patricia M. says
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!