Take your holiday get-together up a notch, with a classy holiday tea party. And nothing says tea party like scones. Chef Amy has wow’d us again with this eggnog scone recipe, topped off with the perfect eggnog drizzle.

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Makes about 18 mug toppers (dependent on Mug size) 



  • 1 ½ c flour
  • ½ c sugar
  • ¼ tsp salt
  • 1 Tb baking powder
  • ½ tsp ground nutmeg
  • ½ tsp cinnamon
  • ½ c unsalted butter, cubed and chilled
  • 1 egg
  • ½ c eggnog
  • 1 tsp rum extract
  • ¼ c Eggnog, for brushing
  • Coarse sugar, for topping (optional)Eggnog Drizzle:
  • 1 c powdered sugar, sifted
  • ¼ tsp ground nutmeg
  • pinch of salt
  • 2 Tb eggnog
  • ¼ tsp rum extract



In a large bowl combine flour, sugar, salt, baking powder and spices.

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Cut up butter with a pastry blender and mix until the butter pieces are pea sized, and the crumbs are coarse. Place mixture in freezer for 15 minutes to allow the butter to firm up.

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Prepare a baking sheet with parchment paper and preheat oven to 400°F.

Take the mixture out and mix in egg and eggnog and mix until just combined. DO NOT overmix or texture will be chewy and dense.

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Remove dough from bowl and shape with your hands into a round disk, about 1 ½ inches in height.

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Use a large knife to cut the dough into triangles, making 8 triangles.

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Transfer the scones to prepared baking sheet and ensure they are spread at least 2 inches apart. Using a pastry brush, brush eggnog over scones and sprinkle with coarse sugar.

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Bake for 18-20 minutes, until edges and bottoms are lightly browned. Remove from oven and let cool completely.


Thoroughly whisk together icing sugar, eggnog, rum extract and salt.

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Drizzle over scones once cooled completely.

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