Chocolate chunk-eggnog scones are better than anything from the coffee shop

Dec 5, 2015 at 8:00 a.m. ET
Image: Brandi Bidot/SheKnows

I’ll be honest — I'm not a baker, but during the holidays, I actually enjoy spending time in the kitchen making homemade baked treats. One of my favorite things to bake are scones. A good homemade scone with a hot cup of coffee is so good, especially when it's infused with eggnog.

For this holiday-inspired recipe, I used a basic scone dough and added in eggnog and chocolate chunks, then gave these yummy treats a nice drizzle of eggnog glaze as a finishing touch. They're better than any you'll get at the coffee shop.

chocolate chunk eggnog scone
Image: Brandi Bidot/SheKnows

Chocolate chunk-eggnog scones recipe

Yields 8

Prep time: 15 minutes | Bake time: 15 minutes | Inactive time: 1 hour | Total time: 1 hour 30 minutes

Ingredients:

For the scones

  • 2-1/2 cups all-purpose flour
  • 1 stick cold butter, cut into pieces
  • 1/2 cup cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup cold eggnog
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chunks

For the eggnog drizzle

  • 2 tablespoons cold eggnog
  • 1/4 cup powdered sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. Heat the oven to 375 degrees F, and line a baking sheet with parchment paper.
  2. In a bowl, combine the flour, butter, sugar, baking soda and sea salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles crumbs.
  3. Add in the eggnog and vanilla extract, and mix until a stiff dough forms. Fold in the chocolate chunks, and turn the dough out onto a lightly floured surface.
  4. Roll the dough into about a 1-inch thickness, and cut the scones into desired shapes.
  5. Place the scones on the baking sheet, and bake for 12 to 15 minutes or until the scones are a light golden brown on top.
  6. Remove the scones from the oven, and allow to cool for 30 minutes on a wire rack.
  7. In a small bowl, combine the ingredients for the glaze, and mix well.
  8. Once the scones are cooled, drizzle the glaze on top, and allow the glaze to dry for about 30 minutes.
  9. Serve with a hot cup of coffee or tea, and store leftover scones in an airtight container.

More eggnog recipes

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Jamaican eggnog
Puerto Rican pistachio eggnog

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