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Egg Nog Scones with White Chocolate Egg Nog Ganache. Rich, buttery egg nog scones are drizzled with a creamy ganache & spiced with freshly grated nutmeg!

Egg Nog Scones with White Chocolate Egg Nog Ganache

Servings 12 scones


For the scones:

  • 2 1/4 cups all purpose flour
  • 1/3 cup sugar or up to 1/2 cup if you like a sweeter scone
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 10 Tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/4 cup or more of full fat egg nog

For the ganache:

  • 2 ounces about heaping 1/4 cup chopped premium white chocolate (I used Ghiradelli)
  • 2 teaspoons full fat egg nog
  • 1 teaspoon light corn syrup
  • 1/2 teaspoon shortening I use non-hydrogenated
  • pinch of freshly grated nutmeg


  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, whisk flour, sugar, baking powder, salt and nutmeg.
  3. Cut in butter with a pastry cutter, two knives or you can rub the butter in with your fingertips, until the mixture is crumbly and you have varied size butter chunks no larger than peas.
  4. Crack an egg in a glass measuring cup then add eggnog until you reach 1/2 cup. Mix with a fork until well blended.
  5. Make a well in the center of flour mixture and pour in the egg nog mixture.Toss gently with a fork until you've distributed the liquid well and mixture begins to hold together a bit. Your mixture is going to seem to be too dry, but try to resist adding more liquid. Your scones will not hold shape as well with too much liquid.
  6. Use your hands to knead the mixture in the bowl until it comes together. This may take a couple of minutes, but as you work the butter and egg nog mixture, it will begin to come together. You don't want to melt the butter, so if you have hot hands, try using a large spoon or a spatula to fold the mixture onto itself in between using your hands.
  7. Once the dough comes together with no dry crumbs, divide the dough in half. Shape first half into a ball and sandwich it between two large sheets of plastic wrap. Pat into a circle about 3/4" thick shaping the edges while you're patting it to make a nice round disk. Wrap up in the plastic wrap and set aside. Repeat the shaping process with the second half of dough and wrap it up as well.
  8. Place the two wrapped disks into the refrigerator or freezer for 20-30 minutes or until firm.
  9. Unwrap each disk and cut into six wedges. You'll get some nice clean cuts once the dough is firm.
  10. Place the cut wedges on an ungreased baking sheet leaving a couple of inches of space between for spreading.
  11. Brush lightly with additional egg nog, if desired (I just use what's left in the measuring cup that I used to mix the egg nog and egg, adding a splash more of egg nog if I need it.) This will create a slightly shiny surfact while baking.
  12. Bake for 10-12 minutes or until lightly golden on the edges. Allow to cool and set up for a few minutes on the baking sheet, then remove to a rack to finish cooling.
  13. Once cool, make the ganache.
  14. Combine all ganache ingredients in a small bowl and microwave for 15 seconds at a time, until the chocolate has fully melted. Stir after every 15 seconds being careful not to burn the chocolate. If your mixture is too thick to drizzle, add a little more shortening and maybe a splash of egg nog. Drizzle ganache over cooled scones. You can do this with a fork or, for more control, place ganache into a zip top plastic bag, cut a corner off and pipe the drizzle over the scones.

Recipe Notes

*Scones are best freshly baked, but I also love them on day 2. I store this particular scone in an airtight container in the refrigerator (because of the ganache) and warm them up in my toaster oven before serving. You could also just let them come to room temperature.

*The egg nog ganache recipe makes enough for a conservative drizzle on each scone. Double it if you want to cover your scones more generously.

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