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Looking for the perfect, effortless holiday breakfast? Look no further than these eggnog scones: warm, tender buttermilk scones infused with the cozy spices of eggnog and topped with a sweet, creamy glaze. The buttermilk ensures a moist, light crumb, while the golden-brown exterior adds an elegant touch to any holiday table. These scones come together quickly and easily, making them ideal for beginner bakers and for busy mornings when you crave a special treat without the fuss. Perfect for a festive brunch or a cozy family breakfast, our eggnog scones recipe is sure to become a new holiday favorite!
Notes from the MGC Kitchen
Personally, I’ve never been a huge fan of eggnog. I’m the only one in the family who feels that way, though, so I was determined to create an eggnog treat everyone (including me) would love! When I made our Cherry Scones with Orange, I knew the basic buttermilk scone recipe could easily be altered to make the perfect Christmas morning breakfast, thus the eggnog scones were born.
The flavors of cinnamon, nutmeg and rum extract bring classic eggnog flavor to the dough, and an eggnog glaze drizzled on top is the perfect finishing touch. I may not start drinking eggnog anytime soon, but these scones are so deliciously craveable and simple to bake, I’ll be making them every year for Christmas morning!
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- GOLDEN RAISINS: Though you might not typically think of raisins when you think of eggnog, they add a nice bit of chew to the texture of these scones and a subtle sweetness. You could substitute other dried fruits, but we feel the mellow flavor of the raisins pairs best with the cinnamon and nutmeg notes in eggnog.
- RUM EXTRACT: A dash of rum extract is just enough to make these scones reminiscent of eggnog without adding actual alcohol.
- BUTTERMILK: The acidity in buttermilk results in a more tender scone, and the tanginess cuts through the richness of the butter. Buttermilk also reacts with the baking powder to make a lighter scone.
- EGGNOG: Store-bought eggnog is the key to making a delicious finishing glaze for these scones. Because eggnog is so sweet on its own, we did cut it with whole milk.
How to Make Eggnog Scones
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREHEAT: Preheat the oven to 400°F and line a baking sheet with parchment paper.
COMBINE DRY INGREDIENTS: Using a stand mixer (see notes about hand mixing), combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. With a paddle attachment, mix in the raisins.
ADD THE BUTTER AND BUTTERMILK: Add the butter and mix just enough for the cubes to be coated with flour. The butter should stay in fairly large pieces. With the mixer at a low speed, add the rum extract and the buttermilk and mix just until absorbed and the dough begins to pull away from the sides of the bowl.
FORM THE SCONES: Scrape down the sides of the mixing bowl and turn the dough onto a separate piece of parchment paper. Using floured hands, shape it into a ball. Then gently pat it flat into a 7-inch round about 1 to 1-1/2-inch thick. Cut into 8 wedges and transfer to the baking sheet.
BRUSH THE SCONES AND BAKE: Combine the remaining cinnamon and the turbinado sugar in a small bowl. Brush the reserved buttermilk over the top of each scone and sprinkle with the turbinado sugar and cinnamon mixture. Bake until browned, about 18 to 20 minutes.
MAKE THE GLAZE: In a small bowl, mix the confectioners’ sugar with the whole milk. Slowly add the eggnog until the glaze reaches a smooth drizzling consistency. You may need to add a little water.
DRIZZLE THE SCONES: Cool the scones on a wire rack for a few minutes, then drizzle the glaze over the scones. Serve warm.
Recipe Notes
ABOUT HAND MIXING: You can mix the scone dough by hand if you don’t have a stand mixer, but because you need to work with cold ingredients, the dough will be quite stiff. Be careful not to overmix it. Note: We don’t recommend using a hand-held electric mixer unless your model has a very low speed.
PREPARATION TIP: Golden raisins may have a tendency to stick together when chopped. If so, transfer 1 tablespoon of the flour to a plastic bag, add the fruit and shake to coat. This will make chopping them easier, and it will help to distribute the fruit more evenly through the dough.
Make-Ahead Tips
Prepare the dough as instructed and chill in the refrigerator for up to 24 hours before baking. Remove them from the fridge and cut into wedges, then bake.
Wait until you’re ready to bake the scones to make the glaze.
Tips for Making Buttermilk Scones
These tips apply to making buttermilk scones in general, no matter what type of mix-ins or flavorings you choose to add.
- Use cold ingredients: Cold butter and buttermilk straight from the refrigerator are essential for making light, flaky scones.
- Don’t overmix: When adding the butter and then the buttermilk, only mix until the dry ingredients are moistened. Overworking the dough will yield tough scones.
- Handle gently: Flour your hands and gently shape the dough. Avoid re-rolling the dough. Cut straight down with a sharp blade – don’t drag the blade through when cutting the scones.
Discover More Eggnog Recipes
- Spiked Eggnog (rum and cognac are the perfect holiday combo)
- Slice-and-Bake Eggnog Cookies (buttery and delicious with a rum icing)
- Eggnog Panna Cotta with Caramel-Rum Sauce (a silky smooth custard with a spiked caramel sauce)
Eggnog Scones
Ingredients
- 1-3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped golden raisins
- 8 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon rum extract
- 3/4 cup buttermilk, divided
- 1 tablespoon turbinado sugar
Glaze:
- 3/4 cup confectioners' sugar
- 1 tablespoon whole milk
- 1 tablespoon eggnog
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Using a stand mixer (see notes about hand mixing), combine the flour, sugar, baking powder, salt, 1/8 teaspoon cinnamon, and nutmeg.
- With a paddle attachment, mix in the raisins.
- Add the butter and mix just enough for the cubes to be coated with flour. The butter should stay in fairly large pieces.
- With the mixer at a low speed, add the rum extract and the buttermilk, reserving 2 tablespoons, and mix just until absorbed and the dough begins to pull away from the sides of the bowl. Do not overmix.
- Turn the dough onto a separate piece of parchment paper and using floured hands, shape it into a ball. Then pat it flat into a 7-inch round about 1 to 1-1/2-inch thick.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
- Combine the remaining 1/8 teaspoon cinnamon and turbinado sugar in a small bowl.
- Brush the tops of the scones with the reserved buttermilk and sprinkle with turbinado sugar and cinnamon mixture.
- Bake until golden brown, 18 to 20 minutes.
- Cool for a few minutes on a wire rack before drizzling with glaze, then serve warm.
To Make the Glaze
- In a small bowl, mix the confectioners' sugar with the whole milk. Slowly add the eggnog until the glaze reaches a smooth drizzling consistency. You may need to add a little water.
- Drizzle the glaze over the scones. Allow the glaze to dry completely before storing the scones.
Notes
About Hand Mixing
You can mix the scone dough by hand if you don’t have a stand mixer, but because you need to work with cold ingredients, the dough will be quite stiff. Be careful not to overmix it. Note: We don’t recommend using a hand-held electric mixer unless your model has a very low speed.Preparation Tip
Golden raisins may have a tendency to stick together when chopped. If so, transfer 1 tablespoon of the flour to a plastic bag, add the fruit and shake to coat. This will make chopping them easier, and it will help to distribute the fruit more evenly through the dough.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
