Eggnog Scones with Eggnog Glaze
I finally used up the last of the holiday eggnog! Eggnog scones with an eggnog glaze were the grand finale to finish off the calorie palooza that takes over my menu from Thanksgiving to the New Year.
My whole family loves scones with cranberry-orange being a particular favorite. (I’m partial to whichever one I’m eating at the moment!) This was the first time I’ve tried making an eggnog scone, but it definitely won’t be the last. It’ll be in the queue when Thanksgiving rolls around.
They are super easy to make and freezer-friendly so that you can make them ahead of time and freeze them (without the glaze). Then you’ll have a tasty treat with all the traditional flavors of eggnog at the ready for holiday guests.
Eggnog Scones with Eggnog Glaze
Makes 6 large scones
Ingredients for Scones
- 2 cups flour
- 1/3 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 5 tbl. cold unsalted butter
- 2/3 cup eggnog
Ingredients for Eggnog Glaze
- 1 cup confectioners’ sugar
- 2 to 3 tbl. eggnog
Directions
Preheat the oven to 400o F.
In a bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Add the butter and cut in with a pastry cutter until it resembles coarse crumbs. It does not need to be completely combined.
Add the eggnog and stir until combined.
Transfer the dough to a floured surface and form the dough into a 1″ thick round that’s approximately 6″ in diameter. The dough should not be too sticky. If it is, chill the dough for 30 to 60 minutes.
Cut into 6 triangles and place on a parchment paper lined baking sheet about 2″ apart.
Bake for 12 to 14 minutes, until they have risen and are slightly golden brown.
Cool before glazing.
Directions for Glaze
To make the glaze, combine the confectioners’ sugar and eggnog. Drizzle over the eggnog scones.
Fran’s Notes
Scones are always best when freshly made. When I make scones and know I will have some left over, I leave off the glaze, put them in an airtight container, and refrigerate them. When I serve them over the next couple of days, I reheat them for 3 to 4 minutes in the oven at 350o F. You can also microwave them for about 10 seconds at full power (although they will be a little softer than reheating in your regular oven). Then, I drizzle the scones with glaze that I have saved. (The glaze does not need to be refrigerated.)
If the scones aren’t going to be eaten in the next couple of days, I freeze them without the glaze. I usually take them out of the freezer the morning before I plan to serve them. Then you can reheat them as above. You will then need to make a little glaze for them which doesn’t take much time at all.
Source: A recipe from Greens and Chocolate