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 scones recipe
Prep time: 15 minutes | Bake time: 15 minutes | Inactive time: 1 hour | Total time: 1 hour 30 minutes
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
- Heat the oven to 375 degrees F, and line a baking sheet with parchment paper.
- 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.
- 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.
- Roll the dough into about a 1-inch thickness, and cut the scones into desired shapes.
- 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.
- Remove the scones from the oven, and allow to cool for 30 minutes on a wire rack.
- In a small bowl, combine the ingredients for the glaze, and mix well.
- Once the scones are cooled, drizzle the glaze on top, and allow the glaze to dry for about 30 minutes.
- Serve with a hot cup of coffee or tea, and store leftover scones in an airtight container.
More eggnog recipes
Baked eggnog doughnuts
Puerto Rican pistachio eggnog
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