Glazed Eggnog Scones Recipe

Seasonal ingredients make baked goods even more special. Many winters include eggnog, especially during the holidays. There are few drinks as festive as eggnog, which is sweet and creamy with nutmeg and rum. This winter, bake a comforting treat with this simple and perfect flavor combination.

2 cups all-purpose flour ⅓ cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground nutmeg 6 tablespoons cold unsalted butter, cubed ½ cup eggnog 1 large egg 1 teaspoon rum extract 1 tablespoon eggnog ⅓ cup powdered sugar



Heat oven to 400 F. Put parchment paper on a baking sheet. In a food processor, pulse flour, sugar, baking powder, salt, and nutmeg until combined. 

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Process cubed butter in the food processor until it resembles coarse sand. Mix eggnog, egg, and rum extract in a medium bowl.

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In a large bowl, mix the flour and eggnog until a dough forms. Turn the dough onto a lightly floured surface. 

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Shape the dough into a 7-inch disc with floured hands. Cut dough into 8 equal wedges. Set the scones on the baking sheet. 

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To chill the scones, freeze the baking sheet for 5 minutes. Bake the scones for 18–22 minutes in the preheated oven until golden brown.

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Cool completely after removing from oven. Mix eggnog and powdered sugar in a small bowl until smooth. 

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Spread the glaze over the scones using a drizzle. Allow the glaze to harden for approximately ten minutes before serving.

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