Spiced Eggnog Scones with Buttermilk
These eggnog scones are tender buttermilk scones flavored with classic holiday spices and finished with a simple eggnog glaze. They come together quickly, making them an easy, festive choice for Christmas morning or holiday brunch.
Servings: 8 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.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.Nutrition
Calories: 301 | Total Fat: 12g | Cholesterol: 32mg | Sodium: 290mg | Carbohydrates: 45g | Fiber: 1g | Sugar: 22g | Protein: 4g