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Eggnog Scones with Vanilla Icing

Eggnog scones are baked until golden with tender centers, then finished with a smooth vanilla icing. Nutmeg and eggnog give these wedge-shaped scones a festive flavor.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 1 hour 7 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

For the scones
  • 2 cups all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt fine
  • 0.25 tsp ground nutmeg
  • 6 tbsp unsalted butter cold, cut into 1/2-inch cubes
  • 1 egg large
  • 0.5 cup eggnog
For the vanilla icing
  • 1 cup confectioners' sugar
  • 2 tbsp eggnog
  • 0.5 tsp vanilla extract

Equipment

  • 1 18x13-inch baking sheet

Method
 

Make the scones
  1. Heat the oven to 400°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Whisk the flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
  4. Cut the cold butter into the flour mixture with a pastry blender or your fingertips until it resembles coarse crumbs with pea-size pieces.
  5. Whisk the egg and eggnog in a small bowl.
  6. Pour the egg mixture into the flour mixture and stir just until a shaggy dough forms with no dry flour remaining.
  7. Pat the dough into a 7-inch round about 3/4 inch thick on the prepared baking sheet.
  8. Cut the dough into 8 wedges.
  9. Space the wedges about 1 inch apart.
  10. Bake for 18 to 22 minutes, until the tops and edges are golden and the centers feel set.
  11. Cool the scones on the baking sheet for 10 minutes.
  12. Transfer the scones to a wire rack to cool completely.
Make the vanilla icing
  1. Whisk the confectioners' sugar, eggnog, and vanilla in a small bowl until smooth.
  2. Drizzle the icing over the cooled scones.
  3. Let the icing set for 15 minutes before serving.

Notes

For tender scones, stop mixing as soon as no dry flour remains. Store covered in the refrigerator for up to 3 days; freeze without icing for up to 2 months and ice after thawing. For a dairy-free option, use dairy-free butter and eggnog.