Need a quick and easy treat for the holidays? Whip up these Eggnog Scones with White Chocolate Drizzle to make a humdrum winter day more festive.
People are always impressed by homemade scones. Which is silly, they are so simple to make, use basic ingredients and bake up in under 20 minutes. You are about 30 minutes away from fresh homemade scones right now.
These Eggnog Scones are a delicious treat for breakfast, tea time, or dessert any time during the holiday season.
Make them Christmas Eve and leave one for Santa with a piping hot cup of coffee with a splash of eggnog in it. Or mix them up quickly Christmas morning for a festive breakfast or brunch.
Tricks to Making Flaky Scones
COLD is better. Cakes and cookies like room temperature butter and eggs. Not scones. Like biscuits and croissants cold butter provides helps separate the layers instead of mixing in completely like other baked goods.
Do not overmix! You want the dough to have bits of butter still in it. Plus, the more you mix it the more gluten can develop which is great for bread baking, but not the texture you want for scones.
Eggnog Scones with White Chocolate Eggnog Drizzle
- 2 cups all-purpose flour
- ⅓ cups sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon nutmeg (plus more for decorating)
- ½ cup cold unsalted butter (cut into pieces)
- ½ cup eggnog
- 1 large egg yolk (optional)
- 4 ounces white chocolate
- 2 tablespoons eggnog
- Preheat oven to 350°F.
- In a large bowl whisk flour, sugar, baking powder, salt and nutmeg until combined and fluffy.
- Use a pastry cutter or two forks to cut the butter into the dry ingredients until crumbly with small bits of butter still visible
- Measure eggnog and add egg yolk if using. Whisk to combine.
- Drizzle the cream mixture over the dry ingredients and stir gently just until combined. Press the mixture into a ball.
- On a floured board roll out the dough gently to about ⅓" thick. Using a large biscuit cutter (or drinking glass) cut dough into circles.
- Transfer to a baking sheet and bake for 15-18 minutes until just turning brown. Move to a cooling rack and allow too cool completely.
- Melt white chocolate in a double boiler or microwave. Beat in the 2 tablespoons of eggnog until incorporated. Drizzle over scones and sprinkle with additional nutmeg if desired.