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

Happy Christmas Holidays and Snow Days to boot!

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