plated eggnog scones with blueberries
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Eggnog Scones

If you love the taste of eggnog, you'll love the taste of these scones...a treat for the holidays!
Adapted from The First Year
Prep Time30 mins
Cook Time25 mins
0 mins
Total Time55 mins
Course: Breakfast, Brunch
Cuisine: British
Keyword: British Desserts, Christmas, Eggnog, New Year, Scones
Servings: 8 Scones
Calories: 225kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment



  • 2 ¼ cups all-purpose flour (280 g)
  • 1/2 tsp kosher salt
  • 1 ½ tsp baking powder
  • 3/4 tsp nutmeg
  • 1-2 tbsp sugar
  • ½ cup butter (4 oz, 1 stick), cold and cut into pieces
  • 1/3 cup Silk Original Nog, + 1 Tbsp if needed
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract


  • 1 Tbsp Silk Original Nog
  • 1 Tbsp turbinado sugar, coarse, like Sugar in the Raw
  • Nutmeg, for sprinkling

Glaze (optional, but who are we kidding?)

  • 1 cup powdered sugar
  • 2 Tbsp Silk Original Nog
  • 1/2 tsp vanilla extract
  • Nutmeg, for dusting


  • For the scones: Preheat the oven to 400ºF.
  • In a large mixing bowl, combine the flour, salt, baking powder, nutmeg, and sugar (I used 1 Tbsp, but you can increase it if you’d like).
  • Cut the butter into small 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 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. Add another Tbsp of Silk Nog if the mixture appears too dry (mine did).
  • Shape the dough into a circle about 1” high on a floured surface, then cut into 8 pieces. Brush the tops of the scones with more Silk Nog, then sprinkle with turbinado sugar and additional nutmeg.
  • Place the scones on a half sheet baking pan lined with a Silpat or parchment paper and bake for 20-23 minutes until they are golden. If you're going to glaze the scones, allow them to fully cool.
  • For the glaze: In a small bowl, mix together the powdered sugar, Silk Nog, and vanilla extract until smooth. Drizzle generously over the scones. Dust with nutmeg. Store the scones in an air tight container.

Recipe Notes

Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!