Whether it’s a snow day and school has been canceled, or it’s Christmas break and we are craving all of the yummy things, or maybe it’s just a cozy winter morning and we need some warm scones, these eggnog scones are the best addition.

Plus, if you’re gluten or dairy free I have the best news for you - this recipe does amazing. I put the gluten free/dairy free measurements in parenthesis.

We put so many more of our favorite holiday recipes in our Red Tin Treat ECookBook - plus be sure to hop on over to instagram for more Eggnog Scone making tips with @Kellywelk . We love sharing the tips and tricks we’ve found along the way and can’t wait to bake even more holiday fun right along with you.

Let’s bake a batch together!

Ingredients
2 cups flour (1 3/4 cups gluten free flour)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup cold butter, grated in! (1/2 cup dairy free butter like Miyokos)
1 egg
1 1/2 teaspoons Vanilla Extract
1/2 cup ✨Egg Nog✨ (1/2 cup oatnog works great!)

Mix the dry ingredients

Then grate in the butter. This is the magically easy way to ‘cut’ it in!

Whisk wet ingredients together in a seperate bowl and then add in, mix until all of the dry ingredients are incorporated. The dough will be tacky.

Flour your counter, then shape the dough into a long rectangle with the ends slanted, cut triangles. You should be able to get about 12 scones

Bake at 425 for 12-15 minutes, or until they’re golden brown.

Drizzle with an Egg Nog Glaze:

1/2 cup powdered sugar
2 tablespoons egg nog or oat nog (add more if needed to thin it)
Dash of nutmeg

Here’s a video with some extra tips!

Here’s how I prep the scones ahead of time to be able to bake fresh later:

Make batter and cut out the scone triangles : follow the recipe on the blog
Store in the Fridge or Freezer : If I’m baking them in the next 2-3 days I store the unbaked scone triangles in the fridge. If I’m making a bigger batch of dough to save for the weeks to come, I place the unbaked scone triangles on a baking sheet lined with parchment paper. Cover the baking sheet with plastic wrap and freeze. Once the scone triangles are stiff, I transfer them into large bakery bins with parchment in between the layers.
How I Bake from the Fridge : if the scones were stored in the fridge they can go straight from the fridge to the oven, you may just need to add an extra minute or two to the baking time
How I Bake from the Freezer : if the scones were stored in the freezer, I pull them out of the freezer and place on the baking sheet and allow them to sit at room temperature for an hour, before baking as directed.
I put my favorite tools for making scones in my Amazon Shopping List :

a grater is essential in my book, once you read the recipe you’ll understand why.
thin serated knife - these make cutting the scones so much easier
spoon spatula - this is my go-to for everything I bake!
airbake baking sheets - they’re my favorite for the scones, the bottom gets the perfect toasty color
stacking cooling wracks - these fit perfectly in my rimmed 11x16 baking sheets so I can allow the scones to cool and drizzle them over a baking sheet. It makes it possible to scrape the baking sheet and utilize all of the drizzle.

Happy Christmas Holidays and Snow Days to boot!

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