Eggnog Scones

It seems like back in 1999 when we were all worrying about Y2K, eggnog was strictly for drinking.

Well not in 2015! Times have changed.

Now I’m not sure if people like drinking eggnog better or if they like eating eggnog flavored things. Maybe the best combo is to drink a glass of eggnog while eating an eggnog infused treat.

If you’re new to the whole ‘eggnog in food’ scene, the possibilities are endless! Eggnog.. pancakes, cookies, fudge, waffles, cake, frosting, cheesecake, donuts, cinnamon rolls!! Is anyone else getting really hungry? :)

Well now you can drink your eggnog and eat it too – in scone form!!

I love scones because they are easy to make. There’s no need to chill the dough in the fridge before baking, no layers upon layers for assembly. It’s simple – make the dough, shape it, bake it, glazzzze it and eat it.

Extra emphasis on the glaze is always a good idea. It’s kind of like ‘I’ll take an order of eggnog glaze with a side of scone, please’ :)

Everyone seems to have a different method of making scones. I like to precut my dough using a pizza cutter, bake the scones for 15 minutes, then re-slice and pull the scones apart and allow them to bake for 5-10 more minutes. They are much easier to separate when they are semi-baked rather than all doughy.

These eggnog scones get their eggnog flavor from Silk’s Dairy Free (and egg free!) Nog! I’m in that group of people who are slightly weirded out by the thought of drinking regular eggnog because all I can think about is eggs. Anyone else in that group?! I’m sure I’ll know who you are when I see you loading up your cart at the grocery store with Silk Nog :)

This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.

5 from 1 rating

Tap stars to rate!

Eggnog Scones

By: Beth

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 scones

SaveSaved Pin Rate Print

I love using eggnog in baked goods. It's not just for drinking!

Ingredients 

1x2x3x

Eggnog Scones

• ▢ 2 ¼ cups flour
• ▢ ½ tsp salt
• ▢ ¾ tsp cinnamon
• ▢ ¾ tsp nutmeg
• ▢ ⅓ cup sugar
• ▢ 1 stick butter, cold and cut into pieces (1/2 cup)
• ▢ ⅓ cup Silk Original Nog
• ▢ 1 large egg
• ▢ ¼ cup sour cream
• ▢ ½ tsp vanilla bean paste or vanilla extract

Eggnog Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 tbsp Silk Original Nog
• ▢ ½ tsp vanilla bean paste or vanilla extract
• ▢ Cinnamon, for dusting

Instructions 

Scones

• Preheat the oven to 400ºF.
• In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, and sugar.
• Cut the butter into smaller pieces, add it to the dry ingredients and cut in the butter with your hands or a pastry blender until only pea sized pieces of butter remain.
• In a separate bowl combine the Silk Nog, egg, sour cream, and vanilla bean paste/vanilla extract. Whisk together with a fork.
• Pour the wet ingredients over the dry ingredients and mix with your hands or a spatula until a dough forms.
• Transfer the dough to a baking sheet lined with a silicone baking mat or parchment paper and shape the dough into a circle about 1 inch thick.
• Use a pizza cutter to slice the dough into 8 sections.
• Bake for 15 minutes. Then re-cut the scones using the pizza cutter, pull them apart on the baking sheet and bake for 5-10 additional minutes until they are golden.
• Allow them to cool before adding the glaze.

Glaze

• In a small bowl, mix together the powdered sugar, Silk Nog, and vanilla paste until smooth. Drizzle generously over the scones. Dust with cinnamon. Store the scones in an air tight container.

Nutrition

Calories: 358kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 270mg | Potassium: 86mg | Fiber: 1g | Sugar: 25g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg

Like this recipe? Rate and comment below!