Eggnog and Almond Scones
Prep time: 
Cook time: 
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Serves: 12 scones
  • 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
  1. Preheat the oven to 425°F. Line a baking sheet with parchment.
  2. 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.
  3. 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.
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