Yield: 8 scones
Preparation: 45 min.
Bake time: 13 min.
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Hello! If you are on the hunt for a delicious holiday scone, look no further! These eggnog scones are made with brown butter and eggnog in the dough! Another bonus is that these scones don’t require a mixer to make, only a bowl!
Whether you are an eggnog lover or an eggnog hater, I urge you to try these scones! On its own, eggnog is almost too rich to drink, but in these scones, it lends a nice little note of eggnog flavor, surrounded with brown butter flavor, and a flaky but tender texture.
A couple of notes about scones:
The most important thing when making scones is to make sure that the scone dough stays cold. If the dough gets too warm, the butter will melt and you won’t end up with that tender but slightly flaky texture that you get with butter chunks. After the butter has been browned, pop it in the freezer for at least 20 minutes or until it becomes solid so that it can still be incorporated into the dough by cutting it in like typical scone dough. If you ever notice that the dough is getting too warm while you are handling it, you are free to pop it into the fridge or freezer for a couple of minutes to let it firm up!
Another note: the scone dough may look like it is not going to come together when you first start mixing, but I promise it will! Fold the wet ingredients with the dry ingredients the most that you are able to, and then turn the scone dough onto a clean surface to lightly knead it together.
If you’ve never made brown butter before, don’t worry! Brown butter is super easy to make and contributes a great toasty flavor to any dish that it’s added to. To make brown butter:
- First and foremost, make sure you stay by the butter while it is browning. Once the butter begins to foam, it browns very fast!
- In a medium-sized saucepan, add the butter and place over medium heat. While the butter is melting, stir it occasionally to ensure that the melting is even.
- Stir occasionally until the butter begins to bubble and foam. When this starts to happen, stir continuously until the mixture turns amber in color, develops a nutty aroma, and you can see little brown specks in the mixture (These are the flavor bits – the toasted milk solids!)
- Take the mixture off the heat. Transfer the brown butter to a heat-safe bowl and place in to the freezer until solidified.
These scones require a lot of basic baking staples, with the exception of nutmeg and eggnog. If The ingredients that you will for the brown butter eggnog scone dough are:
All-purpose flour: This gives the scones their structure. Be careful to not over or under-measure the flour or the dough will be too tough or too sticky.
Baking powder: This gives the scones their rise.
Salt: For balancing out the sweetness. Never skip on salt!
Nutmeg: This adds to the typical eggnog flavor. There is nutmeg in the eggnog, but we also need more for an added punch of flavor.
Cinnamon: To add some more spice and give the scone more of that classic holiday flavor.
Unsalted butter: The butter gives these scones their tenderness and because the butter is browned, it adds a toasty flavor to the dough.
Light brown sugar: For sweetness.
Eggnog: The main flavor of the dough! The eggnog hydrates the scone dough.
Vanilla bean paste: For flavor! My absolute favorite brand of vanilla bean paste is Heilala Vanilla (which you can find here). You can also substitute regular vanilla extract for the vanilla bean paste.
For topping the brown butter eggnog scones, you will need:
Granulated Sugar: For a crunchy coating on the scones.
Nutmeg: For some added spice to the final product.
If you want to make these brown butter eggnog scones ahead of time there’s great news: you can! The best way to make these scones ahead of time is to make all of the dough and just freeze it to be baked off when you are ready. These scones can be baked straight from the freezer, but you may need to add an additional 1-3 minutes onto the bake time.
Some products I used for this recipe:
Now – it’s time for scones!
Brown Butter Eggnog Scones
Brown butter eggnog scones topped with a nutmeg sugar blend
Brown Butter Eggnog Scones
- 240g all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 85g unsalted butter
- 150 mL eggnog
- 30g light brown sugar
- 1 tsp. vanilla bean paste
- 25g granulated sugar, for topping
- 1/2 tsp. ground nutmeg, for topping
Vanilla Gingerbread Scones
- In a medium-sized saucepan on medium heat, add the butter. Stir occasionally until the butter is melted. Once the butter has melted, continue to occasionally stir until the butter begins to foam and turn amber in color. The butter is done when you can see brown specks in the butter. Take off of the heat, transfer to a heat-safe bowl, and place in the fridge for at least 20 minutes or until the butter has solidified.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, nutmeg, cinnamon and salt.
- Using a pastry cutter, two knives, or a food processor, cut the butter into the dry mixture until you have small chunks of butter distributed in the dry mixture.
- Make a well in the center of the dry ingredients and pour in the eggnog, light brown sugar, and the vanilla bean paste. Use a rubber spatula to lightly fold the mixture together.
- When the mixture is almost completely together, turn it out onto a clean surface. Lightly knead the mixture until it is just combined and no flour streaks remain. Pat the dough down on parchment paper into a 6″ circle. Cover the dough and leave to sit in the fridge for at least 30 minutes, up to overnight.
- Preheat the oven to 400°F/205°C. When the dough has been chilled, cut it into 8 triangles. Evenly space out the triangles on a cookie sheet lined with parchment paper.
- In a small bowl, whisk together the granulated sugar and nutmeg. Sprinkle evenly on top of each of the scones. Place in the oven and bake for 13 minutes or until you can see that the bottoms are a golden brown.
These scones keep fresh in a sealed container at room temperature for up to 3 days.