Eggnog scones are a delicious way to use up leftover eggnog! Add a little white chocolate and eggnog glaze, and you have a perfect holiday snack or addition to brunch!
- 2 cups flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp cinnamon
- dash nutmeg
- 1/2 cup of cold butter (cut into small chunks)
- 3/4 cup eggnog
- 1/4 cup chopped white chocolate
- 1/2 cup icing sugar (confectioner’s sugar)
- 1 – 2 tbsp eggnog
- Preheat your oven to 375 degrees.
- In a bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Using a pastry cutter, cut the cold butter into the flour mixture until the butter is pea sized.
- Stir in the eggnog until the dough is moistened, but be careful not to over mix it or the biscuits will be tough.
- Stir in the chopped white chocolate.
- Lay a sheet of wax or parchment paper onto a baking sheet.
- Press the dough into a ball and transfer it on to the paper and press it down into a circular disk. Flatten the dough to a 1 inch thickness.
- Using knife or cookie cutter cut the dough into triangles (like a pizza), to make 12 scones.
- Spread the scones out so there is about 2 inches between them on the sheet.
- Bake for ~10-15 minutes. The scones are done when the bottom edges are slightly brown.
- When they are done baking, transfer the scones to a cooling rack.
- While the scones are baking, mix together the ingredients for the glaze.
Putting it all together:
- Once the scones have cooled, drizzle them with the eggnog glaze. To do this I transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.