Mini Glazed Raspberry Eggnog Scones

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.

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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.

Prep Time 10

Cook Time 15

Total Time 25

Servings scones

Calories 160kcal

Ingredients

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

Glaze:

3/4 cup powdered sugar
2 tablespoons eggnog

Instructions

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!

Nutrition