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 additional photos, at Flourish.

Cinnamon-Eggnog Scones

star rating (30) rate this recipe »
Hands-on time:
Baking time:
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Yield: 12 to 16 scones
Published: 01/01/2010




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. Also, why such a range in amount — 1 to 2 cups? Using the full 2 cups will produce a very sweet, American-style scone; using fewer chips will produce a less-sweet, more classic scone.


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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.


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  • star rating 02/12/2015
  • RosieRJ from Orange, CA
  • This was an amazing recipe - so delicious, light and tender. I will definitely make these again - probably every Christmas!
  • star rating 12/11/2014
  • kathyfb from KAF Community
  • Made these for holiday office gifts...small boxes of 4 scones each. One person ate 3 of hers in just the morning, I'd say they were a hit! I have found the best chip combo to be 6-ish oz cinn chips and 3-ish oz flavor bites...and I do not soak the bites first. I tend to freeze overnight or longer and have been happy every time. This years eggnog was a leftover blend of pumpkin and plain...think it was the best yet!
  • star rating 01/01/2014
  • longhornmama from KAF Community
  • Very good! Used 1 cup Hershey's cinnamon chips which was plenty, vanilla, and Promised Land lowfat eggnog. Cut into wedges on a parchment covered half sheet pan, brushed generously with eggnog, and topped with Demerara sugar before freezing. Baked as directed and scones were perfect. Tender and light with a nice crisp edge, no issues with over browning. Will make these again. Thanks for sharing the recipe!
  • star rating 12/27/2013
  • Joanna from Aurora, CO
  • Great! I mades them into mini two bite scones, and baked 10 minutes. No burning trouble, plus tgey worked at high altitude.
  • star rating 01/21/2013
  • Sandra from Rhode Island
  • The eggnog flavor is amazing! I did not have the cinnamon, so I added about 4 tablespoons extra sugar which was just enough without being overly sweet. I also used whole wheat pastry flour, just as an experiment and the texture came out just fine. I made a glaze with eggnog and confectioners sugar. I was really impressed with the flavor and texture. They did however burn slightly on a few of them like other reviewers said.
  • star rating 12/19/2012
  • Angel Johnson from WA
  • star rating 11/19/2012
  • HMB from San Bruno, CA
  • I rated these 5 stars a few years ago. I've made them often over the years, but this time I have to lower to 4 stars -- had the problem yesterday other reviewers noted of the bottoms getting burned black -- though on top and inside they were perfectly fine. This has never happened to me before -- maybe a different brand of eggnog this time? This is a tasty recipe, but realize that you might need to adjust the time and temperature, even if you have had success with it before.
  • 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
  • RobinGordon 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.
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