These Cinnamon Eggnog Scones are irresistible. They’re tender and flaky with chunks of cinnamon in every bite!
This is a great breakfast recipe to make with your eggnog or any leftover eggnog for your lingering relatives. These are really delicious, addictive, not-dry-at-all scones!
What are cinnamon chips?
You’ll need cinnamon chips for these scones. Cinnamon chips can be found in the baking aisle of some supermarkets. They’re made by Hershey’s. If you are unable to locate them, ask your market’s manager if the store can order them for you! You can also find them on Amazon or on the King Arthur Flour website.
How to make Cinnamon Eggnog Scones:
*The complete, printable recipe is in the recipe card at the end of this post.
- In a large mixing bowl, whisk together all the dry ingredients. With a pastry blender (or your hands), work the butter into the flour, just until the mixture is crumbly. You’re looking for some larger chunks of butter to remain unincorporated. Stir the desired amount of cinnamon chips into the flour/butter mixture.
- In a separate bowl, whisk together the eggnog, egg and extract. Add the egg mixture to the dry ingredients and stir until all is moistened and holds together..
- Transfer the dough to a lightly floured surface and pat into a ball. Divide the ball of dough in half. Pat each half into a 6-inch wide circle (about ¾-inch thick). Using a knife, slice each circle into 6 equal wedges.
- Transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Pull the wedges away from the center to separate them just a bit. (There should be about ½-inch space between them. When they bake, they’ll merge together.) Brush each scone with eggnog and sprinkle with sugar.
- Place the scones in the freezer for 30 minutes before baking (see *tips below). Preheat the oven to 425°F.
Bake the scones for about 20 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through. Edges shouldn’t look wet or unbaked. Remove the scones from the oven and cool on the pan. They are best served warm.
➡️ Tips and Substitutions:
- According to to King Author Flour, freezing scones before baking relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
- Sparkling white sugar can be found in baking supply stores (or try craft stores, like Michael’s). I don’t like to skip the sparkling chunky sugar on top. It adds a lovely crunch to the exterior.
- It’s okay to use low fat eggnog for this recipe. I haven’t tried using almond milk eggnog or any other versions, but it’s worth a shot!
- You can substitute chopped pecans for the cinnamon chips, if you’d like.
✔️ How to Store:
When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
What I Love About This Recipe:
- I do love cinnamon chips, so these scones are super sweet and delicious.
- They are festive flavored scones for the holiday season!
- These scones are so sweet that they are a great choice for dessert too!
If you are looking for more breakfast things to make with eggnog, you might like to try my no yeast eggnog cinnamon rolls or eggnog monkey bread. For sweet baked goods, try eggnog cookies or eggnog cake.
Cinnamon Eggnog Scones
Recipe Details
Ingredients
DOUGH:
- 2¾ cups all purpose flour
- ¼ cup granulated white sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup butter, cut into small pieces
- 1 to 2 cups cinnamon chips (depending on sweetness preference)
- ¾ cup eggnog
- 1 large egg
- 1 teaspoon vanilla extract
TOPPING:
- 1 tablespoon (or more) eggnog
- 2 tablespoons sparkling white sugar (or cinnamon sugar)
Instructions
- In a large mixing bowl, whisk together all the dry ingredients. With a pastry blender (or your hands), work the butter into the flour, just until the mixture is crumbly. You're looking for some larger chunks of butter to remain unincorporated. Stir the cinnamon chips into the flour/butter mixture.
- In a separate bowl, whisk together the eggnog, egg and extract. Add the egg mixture to the dry ingredients and stir until all is moistened and holds together..
- Transfer the dough to a lightly floured surface and pat into a ball. Divide the ball of dough in half. Pat each half into a 6-inch wide circle (about ¾-inch thick). Using a knife, slice each circle into 6 equal wedges.
- Transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Pull the wedges away from the center to separate them just a bit. (There should be about ½-inch space between them. When they bake, they'll merge together.) Brush each scone with eggnog and sprinkle with sugar.
- Place the scones in the freezer for 30 minutes before baking (see *tips below). Preheat the oven to 425°F.
- Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through. Edges shouldn't look wet or unbaked. Remove the scones from the oven and cool on the pan. Serve warm. When they're completely cool, you can wrap them in plastic and store at room temperature for several days
Notes
- Cinnamon chips can be found in the baking aisle of some markets like Walmart and Target. They’re made by Hershey’s. If you are unable to locate them, ask your market’s manager if the store can order them for you! You can also find a version of cinnamon bits on King Arthur Flour’s website.
- Sparkling white sugar can be found in baking supply stores (or try craft stores, like Michael’s).
- According to to KA Flour, freezing the scones before baking relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
- You can substitute chopped pecans for the cinnamon chips, if you’d like.
Nutrition
These are definitely the best scones ever! Even though I could enjoy these year round, I save them for the holiday season just to keep them special. I guess you can buy canned eggnog off season but I prefer the stuff in the carton. They do freeze well. I sometimes freeze the second half to enjoy later. Thanks for a great recipe!I
I have made these several times now. Everybody loves them. They are my favorite scone by far. Thanks for sharing all your great recipes.
sounds scrumptious – I’ve been making a orange-cranberry scone for eons w/occasional variation of things like lemon zest and blueberries, nuts, etc and always sprinkle the top w/Turbinado sugar – they are always a huge hit
yummy!!! i LOVE scones and cinnamon! i would love to make it with the kids! can i substitute milk or cream for the eggnog? thank you so much for sharing! i LOVE your blog! happiest holidays…mele kalikimaka 🙂
Just wondering if these could be refrigerated overnight, instead of placing them in the freezer for 30 min prior to baking? They sound amazing and I’d love to make them for Christmas day!
Hi Tracy, I have not tried them that way so I’m afraid I can’t recommend. Let me know if you have success w/ that method though!
I made these two mornings in a row. They are fabulous. I love cinnamon chip scones. These sounded so wonderful, decadent, and delicious I just had to give them a go.
My aunts were visiting and they swooned over them. I couldn’t get enough. When they left me sconeless in the morning when they left for the airport. I had to make the second batch. A definite repeat recipe. Fabulous! Thank you so much for posting this recipe it rocks!