eggnog scones

December 23, 2017

Christmas is in two days. Whaaat?

This year has been especially weird, because Christmas is on a Monday, and we don’t get out for winter break until literally the week before Christmas. The sad thing about that is, I’m so preoccupied with studying for exams and finals, that I don’t really get the chance to get in the holiday spirit! aka lounging around my house in fuzzy socks, sipping hot cocoa, and just enjoying the season. Which is why things like peppermint sugar cookies, drinking eggnog, and catching up on Youtube vlogmas are the only things keeping me from becoming a grinch.

Oh yeah, and speaking of eggnog, let’s talk about these eggnog scones. Because that’s really why you’re here, right? They’re chewy, yet with the perfect hint of the buttery flakiness that everyone loves when it comes to scones. Filled with thick, velvety eggnog instead of traditional milk, these pastries are the epitome of the holiday season. I guess I know what I’m having on Christmas morning! YUM.

Today, I’m using the So Delicious coconut milk eggnog. Despite being dairy free, let me warn you, this stuff is rich and very very sweet. It’s so good though! I feel like there’s enough sugar in the eggnog, that these scones don’t need very much added sugar. Just a couple tablespoons of white sugar, for good measure. And I’m using the So Delicious coconut milk eggnog because it’s honestly the best, btw.

How could you say no to these? Try it… I dare you. Eggnog scones are literally irresistible.

eggnog scones
Prep time
Cook time
Total time
These buttery, flaky eggnog scones are to die for. Soft, sweet, and perfect for a Christmas morning breakfast. Even better served with a glass of eggnog!
Serves: 8 scones
  • ¾ cup whole wheat flour
  • ¾ cup bread flour
  • 3 tbsp sugar (optional)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • pinch of salt
  • 5 tbsp cold, cubed butter
  • ⅓ cup eggnog
  • 1 egg
  • ½ tsp vanilla
  1. Preheat oven to 400ºF.
  2. In a large bowl, mix together whole wheat flour, bread flour, sugar, cinnamon, nutmeg, and salt. Using a fork or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand, and no big "chunks" of butter remain.
  3. In a separate smaller bowl, whisk together the eggnog, whole egg, and vanilla. Make a well in the center of the flour mixture, and pour in the liquid ingredients. Mix until a dough is formed.
  4. Using your hands, place the dough onto a parchment lined baking sheet and shape the dough into a flat disk, about 8 inches in diameter. Cut into 8 wedges, then bake for 17-19 minutes, until lightly browned but still soft to the touch.
  5. Serve with a glass of eggnog, and enjoy!!


I hope you all have a wonderful Christmas!

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1 Comment

  • Reply Due South Eat. Drink. Read. Repeat.Six Of Our Favorite Eggnog Dessert Recipes December 6, 2022 at 6:29 pm

    […] of My Southern Sweet Tooth uses coconut milk in her recipe, but you can also use whole milk if you prefer. I definitely […]

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