These Bakery-Style Eggnog Scones are flaky, buttery, and loaded with eggnog flavor! Topped with a sweet eggnog glaze, they're perfect for Christmas morning! Best served warm, with a cup of coffee or tea!
1/8teaspoonsalt, optional but recommended to cut the sweetness
For the Eggnog Scones:
Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, salt, baking powder, granulated sugar, brown sugar, cinnamon, nutmeg, and allspice, mix well to combine.
Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas.
In a glass measuring cup whisk together the egg, eggnog, and vanilla exact.
Pour the liquid mixture into the center of the flour mixture. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks dry and shaggy!
Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough together until it's cohesive, then shape it into an 8-inch disc.
Using a large knife, cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush the top of each scone with a little eggnog, then sprinkle with sparkling sugar, if using.
Bake for 18 to 20 minutes, or until light golden brown. Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm!
For the Glaze:
In a small bowl combine the confectioners' sugar, eggnog, bourbon (if using), vanilla extract, and spices. Whisk until completely smooth. Drizzle over scones.
*Don't pack your flour into the measuring cup! Instead fluff the flour in the bag, then lightly spoon it into the measuring cup until it's heaped over. Then use the back of a knife to level it off. *Scones are best eaten the day they are baked. But will keep, tightly wrapped in saran, for two days.