Eggnog Scones with Nutmeg Glaze

$To make eggnog scones with nutmeg glaze, gather these ingredients: - 2 cups all-purpose flour - ⅓ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon ground nutmeg - ½ teaspoon ground cinnamon - ½ cup unsalted butter, cold and cubed - ¾ cup eggnog (store-bought or homemade) - 1 large egg - 1 teaspoon vanilla extract - 1 cup powdered sugar - 1-2 tablespoons milk (for glaze) - Extra nutmeg for garnish Now, let’s break down these ingredients. Quantity and Type of Flour I use 2 cups of all-purpose flour. This gives the scones a nice base. Sugar, Baking Powder, and Seasoning You need ⅓ cup of granulated sugar. This adds sweetness. The baking powder helps the scones rise. Use 1 tablespoon for a good lift. The salt, at ½ teaspoon, balances the flavors. Ground nutmeg and cinnamon at ½ teaspoon each add warmth and spice. Butter and Eggnog Requirements Cold butter is key. Use ½ cup of unsalted butter, cubed. It helps the scones become flaky. For the eggnog, ¾ cup is perfect. You can use store-bought or homemade. Egg and Vanilla Details One large egg binds the dough. For flavor, add 1 teaspoon of vanilla extract. Ingredients for the Nutmeg Glaze To make the nutmeg glaze, mix 1 cup of powdered sugar with 1-2 tablespoons of milk. Adjust the milk for a smooth glaze. Top with extra nutmeg for a festive touch. With these ingredients ready, you’re set to bake some delightful eggnog scones! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for even baking. While the oven heats, prepare your baking sheet. Line it with parchment paper to prevent sticking. This makes cleanup easy, too. In a large bowl, whisk together the following dry ingredients: - 2 cups all-purpose flour - ⅓ cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon ground nutmeg - ½ teaspoon ground cinnamon Mix until everything is well combined. This blend gives the scones their flavor. Next, add ½ cup of cold, cubed butter to the dry mix. Use a pastry cutter or your fingers to work the butter into the flour. Do this until the mix looks like coarse crumbs. You want small bits of butter throughout for flaky scones. In a separate bowl, whisk together: - ¾ cup eggnog - 1 large egg - 1 teaspoon vanilla extract Blend these until smooth. The eggnog adds moisture and flavor to the scones. Pour the wet mix into the dry mix. Gently stir until just combined. Be careful not to overwork the dough; that can make the scones tough. Turn the dough onto a floured surface. Knead it a couple of times until it holds together. Flatten it into a rectangle about 1 inch thick. Now it’s time to cut the scones. Use a sharp knife or a biscuit cutter to cut triangles or circles. Place them on the prepared baking sheet, leaving space between them. Bake for 15-18 minutes, or until the tops are lightly golden. You’ll know they’re done when they look and smell amazing! - Avoiding overmixing: Mix the dough just until it comes together. Overmixing makes scones tough. This is key for a light and fluffy texture. - The importance of cold ingredients: Use cold butter and eggnog. Cold ingredients help create steam, which makes the scones rise. - Tips for achieving the right consistency: Combine powdered sugar with milk gradually. Aim for a smooth, pourable glaze. It should not be too thin or too thick. - Flavor adjustments for the glaze: Feel free to add a pinch of cinnamon or extra nutmeg. This can enhance the flavor and make it more festive. - Best accompaniments for eggnog scones: Serve these warm with butter or whipped cream. A cup of coffee or tea pairs perfectly too. - Presentation ideas for festive gatherings: Arrange scones on a pretty plate. Add sprigs of mint or cranberries for color and cheer. Pro Tips Use Cold Butter: Ensure your butter is very cold to achieve a flaky texture in your scones. Don’t Overmix: Mix the dough just until combined to keep the scones tender and light. Adjust Eggnog Flavor: For a stronger eggnog flavor, add a splash of rum or bourbon to the dough. Glaze While Warm: Drizzle the glaze over the scones while they are still warm for better adherence and flavor absorption. {{image_2}} You can play with flavors in these scones. Adding dried fruits like raisins or cranberries gives a nice chew. Nuts, like pecans or walnuts, add crunch and richness. Both options elevate the taste and texture. For spices, consider using ginger or allspice. These spices add warmth and depth. You can mix and match to find your favorite blend. Just remember to keep the nutmeg, as it defines the recipe. If you need gluten-free scones, swap the all-purpose flour with a gluten-free blend. This works well in most baked goods. Just ensure the blend has a binding agent in it. For vegan scones, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. Use a plant-based butter and your favorite non-dairy eggnog. This keeps the flavors intact while catering to dietary needs. These scones shine during the holidays. You can add peppermint extract for a festive twist. White chocolate chips also make a delightful addition. They create a sweet contrast to the nutmeg. Consider adding orange or lemon zest for a fresh, bright flavor. These citrus notes add a lovely summer touch. Each variation brings its own magic to the scone experience. Let your eggnog scones cool on a wire rack. This keeps them from getting soggy. I usually let them cool for about 10 minutes. This way, they stay fluffy and delicious. If you skip this step, steam builds up and makes them soft. For best results, store the cooled scones in an airtight container. They stay fresh for about 2 to 3 days at room temperature. If you want to keep them longer, you can freeze them. Just wrap each scone tightly in plastic wrap. Then, place them in a freezer bag. They last for up to three months in the freezer. To reheat your scones, you can use a microwave or an oven. If using the microwave, heat for about 10 to 15 seconds. This keeps them moist but can make them a bit soft. For a crispier texture, place them in a 350°F (175°C) oven for about 5 to 7 minutes. This way, you enjoy them fresh out of the oven every time! Yes, you can make these scones ahead of time. Prepare the dough, then wrap it tightly in plastic wrap. You can freeze it for up to a month. When you’re ready to bake, let it thaw in the fridge overnight. Cut and bake as usual. This way, you can enjoy fresh scones without the fuss on busy mornings. To get that perfect flaky texture, keep your butter cold. Cut it into small cubes before adding it to the flour. Work the butter fast into the flour until it looks like coarse crumbs. Do not overmix the dough when adding wet ingredients. The less you handle it, the flakier your scones will be. Lastly, use cold eggnog to help keep everything chilled. Yes, you can substitute eggnog if needed. Use plain milk or cream mixed with a bit of nutmeg and cinnamon for flavor. You can also try using almond milk or oat milk if you want a dairy-free option. Just be sure to add some spice to mimic the eggnog taste. You’ve learned about the key ingredients for eggnog scones and how to mix them. I shared tips to ensure a great texture and delicious nutmeg glaze. We explored fun variations and how to store your scones properly. These scones are perfect for holiday gatherings and a treat year-round. Enjoy the delightful flavors and make them your own! Remember, baking is about experimenting, so feel free to try new twists. Happy baking!$

Eggnog Scones with Nutmeg Glaze

Delicious scones infused with eggnog and topped with a nutmeg glaze, perfect for the holiday season.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 8

Calories 200 kcal

Ingredients

2 cups all-purpose flour
1.33 cups granulated sugar
1 tablespoon baking powder
0.5 teaspoon salt
0.5 teaspoon ground nutmeg
0.5 teaspoon ground cinnamon
0.5 cups unsalted butter, cold and cubed
0.75 cups eggnog
1 large egg
1 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon milk
1 tablespoon extra nutmeg for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon until well combined.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggnog, egg, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients, and gently mix until just combined, being careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently knead it a couple of times until it holds together. Pat it into a rectangle about 1-inch thick.
Cut into triangles or circles using a sharp knife or a biscuit cutter, and place them on the prepared baking sheet.
Bake in the preheated oven for 15-18 minutes or until the tops are lightly golden.
While the scones are baking, prepare the nutmeg glaze. In a small bowl, combine the powdered sugar and milk, adding just enough milk to achieve a smooth, pourable consistency.
Once the scones are done, let them cool slightly on a wire rack. Drizzle the nutmeg glaze over the warm scones and sprinkle with extra nutmeg for a festive touch.

Notes

Serve warm for the best flavor.

Keyword dessert, eggnog, holiday baking, scones