These soft, tender Glazed Cinnamon Eggnog Scones are filled with the warm spices of cinnamon and nutmeg and are topped with a sweet eggnog glaze! Perfect addition to a holiday brunch!
As I was looking back over the types of recipes that I’ve posted over this past year, I saw that scones were definitely at the top of the list! This is my seventh scone recipe of the year. Which means I had a lot of tasty mornings.
And, I’ve made more than the recipes that have made it to the blog. I love a good scone to go with my morning coffee!
Tender and soft, scones are the perfect canvas for so many flavors. And while I like many different flavors of scones anytime of year, I usually find myself making scones that are filled with seasonal flavors. These cinnamon eggnog scones are no different!
When I went to go make scones, I saw the container of eggnog sitting in the fridge and knew that I needed to make some eggnog scones.
I’m not a huge fan of drinking eggnog plain, but I love baking with it. I usually buy a carton of eggnog each year and end up using it all for baking. The warm spices of cinnamon and nutmeg pair well with the eggnog flavor and a sweet eggnog glaze tops off these irresistible scones!
Grab a mug of your favorite coffee or tea, a blanket, and a scone, and you’re ready for a cozy winter morning!
- 2 C all-purpose flour
- ⅓ C sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ C unsalted butter, cold and cut into pieces
- ½ C eggnog
- 1 egg
- 2 tsp vanilla extract
- 1 C confectioner's sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 2-3 tbsp eggnog
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Cut in butter until mixture resembles coarse crumbs.
- Add in eggnog, egg, and vanilla extract and stir until just combined.
- Turn dough onto a lightly floured surface and gently knead 5-6 times until dough just comes together.
- Gently pat into 8 inch circle. Cut into 8 pieces, and place on prepared baking sheet.
- Bake for 15-20 minutes or until edges just start to turn golden brown. Remove to a wire rack to cool.
- Whisk together confectioner's sugar, cinnamon, and nutmeg. Stir in 2 tablespoons eggnog until smooth. Stir in additional eggnog, as needed, to reach desired consistency. Dip tops of scones in glaze or spoon glaze over the top.
- Allow glaze to harden and serve.