Cinnamon-Eggnog Scones

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Yield: 12 to 16 scones
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Wondering what to do with that quart of eggnog... besides drink it, of course? Use it to make these delicious eggnog-scented, cinnamon chip-studded scones. Read our blog about these scones, with … More »

Cinnamon-Eggnog Scones

star rating (23) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 to 16 scones
Published: 01/01/2010

Ingredients

Dough

Topping

Tips from our bakers

  • Scones are best served warm. They're delicious as is, but add butter and/or jam, if you like. 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.
  • Why freeze the scones before baking? Because 30 minutes in the freezer 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.
  • What's the difference between cinnamon chips, and cinnamon Flav-R-Bites? The chips are smoother and more mildly flavored; their consistency is like chocolate chips. The Bites are more strongly flavored, darker, and soften less during baking; they're more assertive.

Directions

see this recipe's blog »

1) In a large mixing bowl, whisk together all the dry ingredients.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the cinnamon chips or Flav-R-Bites.

4) In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here.

7) Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick.

8) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps. Or cut one circle into wedges, the other into rounds.

9) If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

10) If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them.

11) Brush each scone with some eggnog, and sprinkle with sparkling white sugar, or cinnamon-sugar.

12) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

13) 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 say through; the edge shouldn't look wet or unbaked.

14) Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.

Reviews

1 23  All  
  • star rating 12/05/2011
  • confessionalcook from KAF Community
  • I made these last year at Christmas time and couldn't wait to make them again this year.Woderfully deep flavor. I used caramel bits in place of cinnamon. Has anyone tried using Bailey's Irish Cream in place of the eggnog?
  • star rating 11/14/2011
  • Logan'sMiMi from KAF Community
  • Oh soooo good! Another winner in the KAF recipe department. These were just out of the oven when my daugther and grandkids stopped by, they were a big hit and gone in a flash.
  • star rating 01/25/2011
  • rgordon from KAF Community
  • My 15-year-old son said these were delectable. That is not a word he uses lightly (or ever before). The baking hints made a big difference. I used only a cup of cinnamon chips instead of two cups, which was sufficient for our taste. Great recipe. I think it could be made with milk instead of eggnog and be almost as good but the eggnog does add much flavor.
  • star rating 01/18/2011
  • Since 8 from KAF Community
  • I just made these to use up the last bit of eggnog in the 'fridge. I didn't have cinnamon flavor bites, though they are on my list for next order. I used the mini cinnamon chips and crystallized ginger so there would be a spicy bite to them. My husband loved them. I'll keep in mind the comments about oily results when I do make them with the flavor bites. I certainly will be making them again.
  • star rating 12/23/2010
  • ebenezer94 from KAF Community
  • These were tasty, but I agree with the other reviewer who found 11 oz of cinnamon chips too much. I only used 8 oz of cinnamon chips in my first batch and still they oozed oil all over my oven floor, as I had the scones on a cookie sheet without sides. They were also very sweet with that many cinnamon chips--more like a cupcake than a scone in sugar level, which was a bit too much for me. So in the next batch I cut the butter to 3 oz and the cinnamon chips to 4 oz and found them much more to my liking. I also used half white whole wheat flour. I used eggnog flavor in the first batch, but didn't have any left for the second batch, so used vanilla instead. I recommend the eggnog flavor, as it really gives a boost to the eggnoginess.
  • star rating 11/08/2010
  • lisawatson4 from KAF Community
  • CAUTION: In my opinion, 2 cups of cinnamon chips is not compatible in this recipe. They contain large amounts of palm oil. I used the 2 cups as indicated in the recipe and grease pooled in my scones and didn't allow for the centers to bake properly. I'm an experienced baker and make scones often. I'm dissappointed that I used a half bag of cinnamon chips in scones that had to be thrown away. I picked off a piece of the top which cooked and the taste was great. If you try these, I would suggest cutting the chips to 1 cup and adding a bit of cinnamon to the dough.
    Sorry this recipe disappointed you. If you decide to try it again, maybe a combination of mini cinnamon chips and cinnamon Flav-R bites will be better. Your suggestions of 1 cup chips and cinnamon in the dough sounds terrific. Irene @ KAF
  • star rating 01/13/2010
  • Suemac from G'ville, FL
  • Great recipe, easy and totally successful - even my picky husband who doesn't normally eat cinnamony goodness loved them. I used the cinnamon chips from KA and cut the amount down to 8 oz so that I could get 2 batches of scones from one 16oz bag of chips. My next experiment is freezing some so I can pull a couple out to bake without having to make a whole batch at once. Any suggestions for an eggnog replacement for those times when eggnog is harder to come by?
    How about homemade eggnog? I bet it would be a welcome treat during the off-season months.
  • star rating 01/10/2010
  • Terrie S from Illinois
  • Crunchy on the outside, and tender on the inside, these scones are delicious and easy to make. You will not be sorry you made them (in fact, you'll be downright happy you did!).
  • star rating 12/30/2009
  • Marilyn from Bettendorf, IA
  • This recipe was great--we had them Christmas morning. Several of the other reviewers mentioned freezing them and then baking them later. Do you have to let them thaw out before you bake them or can you just pop them in the oven at the recommended temperature while frozen?
    Just pop the frozen scones into the oven, and add a few minutes to the baking time.
  • star rating 12/26/2009
  • Sue from MN
  • I thought I already rated this recipe but since I don't see it here I'm doing it again because they're that good! (If it's a repeat, feel free to delete.) I made these ahead of time and stored them in the freezer so all I would have to do Christmas morning is take them out of the freezer and bake. They are so good! We all love them. I soaked my cinnamon-flavr-bites too long when I was mixing them up, but used them anyway. It didn't harm anything other than the color. Yum!!
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