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Eggnog scones with dried cranberries and white chocolate are the perfect holiday treat and a welcome guest at any holiday tea, brunch or breakfast.
I first enjoyed an eggnog scone years ago at a local tea shop here in Portland. My girls and I joined a friend and her girls and enjoyed a perfectly lovely afternoon sipping tea and devouring the eggnog scones the tea house made. Sad for us that tea house closed down and the amazing eggnog scones with dried cranberries and white chocolate were gone.
I looked on this as a challenge. I now needed to create my own version of eggnog scones so I could continue to enjoy them! And who doesn’t love a good scones! I used my favorite scone recipe and came up with my own version.  I served these just recently at a little holiday girlfriend tea I hosted and several people told me they may just be the best scones they have ever had. One of my friends who told me this has a mother who is an amazing baker and makes delicious scones so I took her statement as a high compliment!
Ingredients
- Eggnog
- All Purpose Flour
- Butter
- Sugar, granulated and powdered
- Eggs
- Salt
- Vanilla Extract
- Baking Powder
- White Chocolate Chips
- Dried Cranberries
How to Make Eggnog Scones
- In a large bowl, combine flour, baking powder, salt and sugar
- Cut butter into tablespoon sized pieces and using a pastry blender or a fork, cut butter into dry ingredients. You want little pieces of butter still visible.
- Add in white chocolate chips and dried cranberries.
- Add in wet ingredients and stir until just combined
- Turn dough out onto a floured surface and knead just until dough comes together.
- Do not overwork the dough. Divide dough into two pieces.
- Shape each half of the dough into a circle, about 1 inch thick.
- Cut circle in half and then each half into four wedges.
- Place wedges on a parchment lined baking sheet, about 1/2 inch apart.
- Bake at 425 degrees F. for 12-15 minutes.
- Combine Eggnog and powdered sugar to make glaze.
- Allow scones to cool and then glaze.
Tips
Making scones is an easy process but there are a couple of tips that will make your scones even more amazing!
- Use cold butter and cold eggnog.
- As you cut your butter into your flour mixture it is o.k. to have little lumps of butter, in fact you want them!
- Don’t overwork the dough. This makes the dough tough. You want your scones light and flaky.
- Make them and enjoy them the same day. They are much better fresh.
Check out more of my favorite tea time treats:
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Eggnog Scones
Ingredients
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1/2 cup butter
- 2 eggs
- 3/4 cup eggnog
- 1 tsp vanilla
- 1 cup white chocolate chips
- 1 cup dried cranberries
Glaze
- 2 cups powdered sugar
- 1/8 cup eggnog
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, baking powder, salt and sugar
- Cut butter into tablespoon sized pieces and using a pastry blender or a fork, cut butter into dry ingredients. You want little pieces of butter still visible.
- Add in white chocolate chips and dried cranberries.
- Add in wet ingredients and stir until just combined
- Turn dough out onto a floured surface and knead just until dough comes together.
- Do not overwork the dough. Divide dough into two pieces.
- Shape each half of the dough into a circle, about 1 inch thick and cut in half and then each half into four wedges.
- Place wedges on a parchment lined baking sheet, about 1/2 inch apart and bake for 12-15 minutes.
- Cool and then glaze. Eat fresh!
Nutrition Facts:
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