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Since there was Cranberry Orange Curd on Monday, it seemed only appropriate to bring you scones today. My favorite type of scone to make is a cream scone. The cream combined with a light hand when mixing, make for the most tender and light crumbed scones ever. I’m sort of obsessed with them, they’re my go-to scone variety. My love of them is well documented with these molasses, blueberry almond, and coconut chocolate chip versions. This latest incarnation has a bit of eggnog mixed in with the heavy cream, because #christmas.
In addition to the eggnog, there’s also some grated nutmeg to punch up the nogflavor and heady almond extract for fun (clearly my idea of fun is really exciting, guys).Since I’m a sucker for texture, there are toasty flakes of almond in the dough and scattered across the top of each scone, plus a sprinkle of raw sugar for extra crunch. It goes without saying that these scones are absolutely lovely with the sweet, tart cranberry orange curd. They would be just as delicious with a swipe of butter or traditional lemon curd…but it is the holidays so, go ahead and treat yourself and make some cranberry orange curd to slather on a batch of these scones
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Eggnog and Almond Scones
Prep time
Cook time
Total time
Author: Cindy
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon grated nutmeg
- 4 tablespoons cold, unsalted butter cut into cubes
- ½ cup sliced almonds, divided
- ¾ cup heavy cream
- ¼ cup eggnog
- ½ teaspoon almond extract
- for the top:
- 1 egg
- 1 tablespoon eggnog
- grated nutmeg and raw sugar
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment.
- In a mixing bowl whisk together the flour, baking powder, sugar, salt, and nutmeg. Using your fingers or a pastry blender, pinch in the butter until there are bits of butter throughout and the mixture resembles a coarse meal. Toss in ¼ cup of the sliced almonds. Pour in the cream, eggnog, and almond extract and gently fold to create a dough–the dough will be a bit wet, but not as wet as a muffin batter. Don’t be tempted to overmix. Pat the dough out, about 1 inch thick, onto a floured surface and cut out scones using a 2-inch round cutter. Gather the scraps and gently pat out and cut out the remaining scones. Alternatively, pat the dough out into a circle and cut into wedges.
- Whisk the egg with the 1 tablespoon of eggnog. Brush the tops of the scones with the egg mixture, sprinkle with almonds, a grating of nutmeg, and sugar. Bake on the prepared baking sheet in the center of the preheated oven for 15 minutes or until the tops of the scones are just golden. Remove from the oven and cool at least 10 minutes before serving.
Notes
Adapted from myMolasses Scones with Candied Ginger and Pecans.
More from my site
- Chewy Orange Spice Cookies
- Almond Cake with Macerated Strawberries
- Apple + Marionberry Marzipan Crumble
- White Chocolate Orange Hazelnut Bark
- Frosted Birthday Cake Cookies
- Chocolate Pear Buckle
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Reader Interactions
Comments
What an awesome combination! I really love the idea of the eggnog flavour in a scone. Perfect.
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I need scones for my curd! And you absolutely delivered. This flavour is super fun for the holidays and the almonds on top make them super pretty. Love!
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KelseyI am INTO it
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These look amazing! I love eggnog flavored things, but not actually drinking eggnog. So weird. I will have to try these soon. 🙂
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Oh man first the sauce and now the actual scones?! I’m drooling. Looks amazing Cindy!
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- Mackenzie
These look great! Loving the ruby hue of the curd and anything with almonds or eggnog is my jam!
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I have been on a huge scone kick lately. They have replaced biscuits (for now) as my fave breakfast carb! I have to make these to add to my freezer stash of scones! Gotta hunker down and get ready for when baby two gets here!!!
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Last week when I was visiting Atlanta, my guy had me try the most delicious almond croissant I’ve ever had. I know he’s going to miss that bakery, having just moved back to Boston, so I’m really glad I found your recipe today! I think this will make for the perfect surprise.
g.
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I love eggnog, so the fact that there could be an eggnog flavor in a SCONE is pretty fantastic to me. I’d really love if you could send these to me — these exact ones — because they’re gorgeous and perfect as always.
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Yup, cream scones are the way to go! That’s how I always make mine too. They never fail. The egg nog in here is a brilliant substitution! Putting ’em on my “to bake” list for this weekend!
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Oh Yum!’s before I was never a huge fan of eggnog but I’ve been really loving it this year so I can’t wait to try it. Plus these scones with the cranberry curd just sounds too irresistible for me.
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