Set these mini raspberry-studded eggnog scones out on any holiday brunch table and watch them disappear! Eggnog in both the dough and the glaze makes them unbelievably rich and flaky.
Forgive my little moment with breakfast right now, guys. We did a SUPER healthy-ish breakfast on Tuesday so obviously a little indulgent stuff is needed today.
Eggnog scones fit the bill I’m pretty sure.
Speaking of fitting…I obviously won’t be fitting back into my pants anytime soon. Minor problems.
Ones that mini raspberry eggnog scones are definitely worth it for.
Oh and by the way, these little scones are actually EVERYTHING, guys. Big scones are great and all, but…mini obviously = eat multiple handfuls/armfuls without an ounce of guilt.
^^^ That’s the impression I got from these little guys anyways…
I love my reasoning. It always works out in everybody’s favor when it comes to things like these. ^
And let’s be honest here: who WOULDN’T want in on something that involves eggnog, raspberries, and MORE eggnog glaze all wrapped up in a pretty little scone? I spy solid weekend plans here.
We’re gonna be using my basic scone recipe today that I use for ALL of my scone insanity around here. It definitely has never disappointed. It makes a SUPER-buttery and flaky scone dough every single time and it’s stupid-easy too!
It’s also stupid-amazeballs when we throw eggnog and raspberries into the dough, make it mini-style, and then cover every millimeter in eggnog glaze.
My only goals for the weekend consist of these eggnog scones. Obviously. You?
I’m also going to make a solid attempt to not share a single one. Wish me luck on that one if you wouldn’t mind. 😆😆
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut sugar (or brown sugar)
- 1/2 cup cold butter, cubed
- 1/4 cup greek yogurt
- 1 large egg
- 1/3 cup eggnog
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen raspberries (if using frozen, do not thaw)
- 3/4 cup powdered sugar
- 2 tablespoons eggnog
- Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in butter with a pastry cutter or a fork until mixture is crumbly. Mix in greek yogurt, egg, eggnog, and vanilla until mixture forms a shaggy dough. Gently mix in raspberries.
- Turn dough onto a floured surface and gently knead a few times until dough comes together. Divide dough in half and pat each half into an 4-in round circle. Using a sharp knife, cut each circle into 8 wedges. Place wedges 1-in apart on prepared baking sheet.
- Bake scones at 425F 10-12 minutes or until scones are golden-brown. Cool scones on a cooling rack a few minutes.
- Make the glaze: In a small bowl, whisk glaze ingredients until smooth. Drizzle glaze over scones and let set 5 minutes. Enjoy!
Try these holiday-style cranberry bliss scones next time!!