The Pioneer Woman Tasty Kitchen
Profile Photo

Eggnog Scones

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Rich eggnog-infused scones with an addictive eggnog glaze.

Ingredients

  • FOR THE SCONES:
  • 2 cups All-purpose Flour
  • ⅓ cups Sugar, Plus More For Sprinkling
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 1 stick Cold, Unsalted Butter, Cut Into 1/2-inch Cubes
  • 1 cup Eggnog, Divided
  • 1 teaspoon Vanilla Extract
  • FOR THE GLAZE:
  • ¼ cups Eggnog, For Thinning (add More If Needed)
  • 2 cups Powdered Sugar
  • ¼ teaspoons Salt

Preparation

Preheat oven to 450°F.

Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender (I used my hands, and ran it through my fingers) until crumbly and mixture resembles small peas. Freeze the dough for 5 minutes.

Remove the bowl from the freezer. Pour in 2 tablespoons of eggnog and the vanilla, stirring just until dry ingredients are moistened.

Gently press or pat dough into a scone pan (if you don’t have one, put the dough in a standard sized 9-inch round cake pan then cut the round into 8 wedges and place wedges 2 inches apart on a baking sheet that you’ve lined with parchment paper.)

Brush tops of wedges with remaining 2 tablespoons of eggnog just until moistened. Sprinkle a little sugar over each one and rub it in.

Bake for 15 to 20 minutes or until golden. Remove pan from oven. Let the scones cool completely before removing them from the pan.

Meanwhile, in a medium sized bowl whisk together eggnog, powdered sugar, and salt until it reaches your desired consistency (should be smooth yet as thick as possible). Glaze the scones and enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Toaster Oven Biscuits for Two
Profile Photo by Brie at Toaster Oven Love in Breads
Quickly bake up two light and fluffy whole grain biscuits.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Sweet Buttermilk Biscuits with Cherry Compote
Profile Photo by Superman Cooks in Breads
A trip to the farmers market can't get any better than...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Mixed Berry Scones
Profile Photo by Ree | The Pioneer Woman in Breads
Sweet scones bursting with berries!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Mini Strawberry Orange Scones
Profile Photo by Gayle | Pumpkin 'N Spice in Breads
With a flaky crust on the outside and tons of strawberry...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sun-Dried Tomato Basil Scones
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
Sun-dried tomato basil scones are such amazing treats with loads of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy