Cinnamon Eggnog Scones

From Eden Vale Inn in Placerville, California

These cinnamon eggnog scones are perfect with a hot cup of coffee, cocoa or tea and just the thing to help keep your tummy full and keep you toasty warm in wintertime.


  • 2 ¾ cups unbleached all- purpose flour
  • ¼ cup sugar
  • ¾ tsp salt
  • 1 Tbl baking powder
  • ½ tsp ground nutmeg
  • ½ cup butter, cut into pats or small cubes
  • 1 cup cinnamon chips
  • 1 large egg
  • 1 tsp vanilla or ½ tsp eggnog flavor
  • ¾ cup cold eggnog


In large mixing bowl, whisk together all the dry ingredients
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated
Stir in cinnamon chips
In a separate bowl, whisk together the egg, vanilla or eggnog flavoring and eggnog
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together
Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here
Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 ½ inch circle about ¾ inch thick
Using a knife or bench knife that you’ve run under cold water, slice each circle into 6-8 wedges. Alternately, use a 2 ¼ round cutter to cut each circle into 6-8 rounds, gathering, re-rolling and cutting the scraps.
Place scones on a parchment lined baking sheet, about ½ inch apart
Brush with eggnog and sprinkle with sugar or cinnamon sugar
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
Preheat oven to 425 and bake scones for about 20 minutes or until golden brown
Cool briefly on wire rack and serve warm

Filed in: Christmas, Scones