I had something a bit more complicated planned for today’s post, but due to circumstances beyond my control (number of hours in a day, number of days in a week), I had to take the easy way out.Lucky for all of us, the easy way out is through a warm batch of Eggnog Scones.Y’all, these are goooood. We’re talking 8 springy, nubbly-edged breakfast treats made with eggnog and then topped with eggnog glaze—what’s not to love.?! I am not a fan of eggnog in its liquid state, but mix it into dough or whirl it into glaze and add warming spices, and I’m suddenly *very* interested.As with nearly all scones, these are a breeze to make. The dough comes together in ten minutes and bakes in fifteen. The glaze is technically optional, but it’s a snap to whisk up while the scones are cooling, and it’s delicious, of course. Creamy and lightly spiced, it’s the perfect accompaniment to the not-too-sweet scones. And that’s to say nothing of how satisfying it is to drizzle over the tops!Speaking of satisfying, eating one…or one and a half…or two…of these with a big cup of coffee is, like, the best way to start a holiday morning. I’ve been so busy since I returned home from Thanksgiving that I keep forgetting that Christmas is almost here. When I’m eating an Eggnog Scone though, the holiday cheer is real. Real delicious, that is.

Eggnog Scones
makes 8 scones

3/4 cup eggnog + more for brushing, very cold
1 teaspoon pure vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces

Glaze:
1 cup confectioner’s sugar
small pinch of ground cinnamon + more for garnish
small pinch of ground nutmeg + more for garnish
pinch of Kosher or sea salt
3 tablespoons eggnog

Preheat the oven to 400F. Line a baking sheet with parchment. Set aside.

Use a fork to whisk together 3/4 cup eggnog and vanilla. Set the mixture in the refrigerator.

In a large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, and salt. Use a pastry blender (or two forks or your fingertips) to cut the cold butter into the flour mixture. Remove the eggnog from the refrigerator and pour it into the bowl. Stir with a rubber spatula or wooden spoon until a dough forms.

Turn dough out onto a very well-floured surface. Using floured fingertips, press dough into a large 1-inch thick disc. Use a floured chef’s knife to cut the circle into 8 wedges. Remove wedges to prepared pan, setting them at least two inches apart. Brush the tops of the scones with additional eggnog. Bake for 15-16 minutes, until they “bounce back” when pressed with your finger. Let cool on their pan for about 10 minutes, or until you can handle them.

Line a rimmed baking sheet with parchment or wax paper. Set a cooling rack over the top. Place Scones on cooling rack.

Make the glaze. In a small bowl, use a fork to whisk together confectioner’s sugar, cinnamon, nutmeg, salt and eggnog. Mixture should be very thick, but pourable. Drizzle glaze over scones. Top each with small pinches of cinnamon and nutmeg, if desired.

Serve scones immediately, or once the glaze sets (20 minutes or so). Scones are best the day they’re made, but will keep covered at room temperature for up to 48 hours.