2¼ c. flour

1/2 tsp. salt

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1½ tsp. baking powder

1/3 c. sugar

1 stick cold butter, cut into small cubes

1/3 c. eggnog

1 egg, lightly beaten

1/4 c. sour cream

1/2 tsp. vanilla

For glaze

1 c. powdered sugar

2–3 Tbsp. eggnog

1/2 tsp. vanilla

Cinnamon or nutmeg, for dusting


Preheat oven to 400ºF. In a large mixing bowl, combine flour, salt, cinnamon, nutmeg, baking powder, and sugar. Add cubes of butter to dry ingredients and cut in butter with two butter knives or your hands until only pea-sized pieces of butter remain. In separate bowl combine eggnog, egg, sour cream, and vanilla. Whisk together using a fork and pour wet mixture over dry ingredients. Mix with spatula or spoon until mostly combined, then knead dough a few times to finish mixing it. Transfer dough to a baking sheet lined with parchment and shape dough into a circle about 1” thick. Cut dough into 6 or 8 triangles and pull them back from each other on baking sheet to give them room to rise as they bake. Bake for 20-25 minutes. Allow to cool before adding glaze. For glaze: In a small bowl, mix together powdered sugar, eggnog, and vanilla until smooth. Drizzle generously over cooled scones. Dust with cinnamon or nutmeg.

EGGNOG SCONES originally posted on by Elegant Island Living magazine.

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