Cranberry Eggnog Scones with White Chocolate Glaze

If you're looking for the easiest breakfast idea for Christmas morning, look no further! These scones are rich and decadent from the nutmeg and have bursts of tart from the cranberry. They are flaky yet moist and absolutely delectable, dipped in a warm cup of coffee. The white chocolate glaze is the perfect extra touch that adds sweetness and creaminess.

Christmas morning can be pretty hectic! I am sure it seems almost impossible to find time to make breakfast. Well, this recipe is the solution... It comes together in no time! All ingredients are simply mixed together to form a dough, then cut into even triangles. After baking for about 30 minutes, the scones are drizzled with white chocolate glaze. And just like that, a festive, delicious breakfast treat!

Cranberry Eggnog Scones with White Chocolate Glaze

Emma Essence

Rich and decadent eggnog scones with bursts of tart cranberry topped with white chocolate glaze.

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Prep Time 10 mins

Cook Time 30 mins

Butter Freezing Time 1 hr

Course Breakfast

Servings 8 scones

Ingredients

  

Cranberry Eggnog Scones

• 1 ½ cups all purpose flour plus extra for dusting
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon freshly grated nutmeg
• 6 tablespoons unsalted butter frozen
• 1 cup fresh cranberries cut in half
• ⅔ cup eggnog plus more for brushing
• 1 cup powdered sugar

White Chocolate Glaze

• ¼ cup white chocolate chopped
• 2 teaspoons full fat eggnog
• 1 teaspoon light corn syrup
• ½ teaspoon shortening
• ¼ teaspoon freshly grated nutmeg

Instructions

 

• Preheat the oven to 350F. Ensure your butter is frozen or put in the freezer to freeze for at least an hour. Line a baking sheet with parchment paper.
• In a large bowl, combine flour, baking powder, salt, and nutmeg. Using a cheese grater, grate frozen butter into the dry ingredients and mix until it resembles large crumbs.
• Stir in cranberries. Pour in the eggnog and stir until just combined.
• Flour a work surface and place dough on top. Knead a couple times and then form a large circle about ½ inch thick. Cut into 8 equal triangles.
• Place the scones on the parchment paper. Brush the tops lightly with eggnog. Bake for 25-30 minutes until golden.
• While the scones cool slightly, make the white chocolate glaze. Combine all of the glaze ingredients in a small bowl and microwave for 15 seconds at a time, until the chocolate is fully melted.
• Drizzle glaze over scones and serve.

Keyword Cranberry, Eggnog, Scones, White Chocolate