Eggnog Scones- THM S

These delicious Eggnog Scones with a creamy eggnog drizzle are a wonderful addition to your holiday teatimes!

Eggnog is definitely a favorite Christmas treat here at Humble Farm! We are so fond of eggnog that I created a scone recipe inspired by the flavors in the classic holiday drink. This recipe combines one of my favorite flavors with my love for teatime making it a fantastic afternoon treat. Scones are a delightful and classic addition to any teatime no matter the occasion. So, mix up a batch of these Eggnog Scones and put the kettle on for a lovely Christmas tea with your family and friends!

12 Days of Healthy Holiday Recipes Posts

Of course, I couldn’t put together a collection of my favorite holiday recipes without adding a scone recipe for your Christmas teas! I featured this recipe, along with my other 12 Days of Healthy Holiday Recipes on my Instagram page. Below is also a link to my Simple Old-Fashioned Eggnog recipe which I based the flavor of these scones after.

1. Salty and Sweet Holiday Fudge
2. Peppermint Mocha Coffee Creamer
3. Cranberry Orange Turkey Salad
4. Simple Old-Fashioned Eggnog
5. Snickerdoodle Cheesecake
6. Holiday Spice Iced Tea
7. Pumpkin Streusel Bars

Trim Healthy Mama S

This is a Trim Healthy Mama S recipe which means it is low glycemic, full of healthy fats, and low in carbohydrates. However, you can read below for my crossover (xo) variation.

In this recipe I use the Trim Healthy Mama Brand Xylitol-Free Gentle Sweet Blend and Baking Blend. I use their products on a daily basis and would highly recommend them. You can find those ingredients here.

Making Eggnog Scones a Crossover

These Eggnog Scones make a wonderful afternoon treat for everyone. However, if you are serving these to growing children or those who are wanting to maintain their weight you may want to make these into a “crossover”. This simply means adding a mix of healthy carbs to the fats in this recipe. You can do this by substituting sprouted whole wheat flour for the Baking Blend in this recipe. You could also substitute coconut sugar or another whole food sweetener for some or all of the Gentle Sweet. Depending on the sweetener you choose you may need to adjust the amounts. Just make sure that the sweetener you use in the drizzle is powdered to make it smooth.

Freezing Scones for Later

Especially during a busy season like the holidays, I like to have a stock of a few baked goods and treats frozen, so they are ready to bake and serve at a moment’s notice. In the afternoon, it sometimes helps to spontaneously sit down for a few minutes with a cup of tea and a scone. To do this I prepare the scones as directed in the recipe up to the point of slicing the dough. I slice my dough or cut it out with a biscuit cutter and place them in a gallon freezer bag. If I need them to overlap, I separate them with a piece of parchment paper. Then, I freeze the dough until I am ready to bake scones. This same method works really well for cookies too!

When I am ready to bake my frozen scones, I remove the amount I need from the freezer bag and allow them to thaw while I preheat the oven. Once the oven is hot, I place the scones on a baking sheet lined with parchment paper and bake as directed. Depending on how frozen the scones are when they go in the oven, they may need a few more minutes baking. While the scones are baking, I make my drizzle so I can top the scones after they have cooled for a few minutes.

How to make Eggnog Scones

1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.
2. Combine all of your dry ingredients in a bowl with a fork.
3. Add the cold butter to the dry mix and cut in with a pastry blender until the mixture resembles coarse crumbs.
4. In a bowl whisk together the eggs and vanilla extract. Pour into the scones and bring the dough together into a ball.
5. Pat the ball into a disk that is 1/2″ thick. Slice the disk into six triangles. You can also cut the dough out with a biscuit cutter if you prefer. Separate the pieces on the prepared pan and bake for 18-20 minutes or until firm to the touch.
6. While the scones are baking whisk together all of the drizzle ingredients until smooth.
7. Once the scones are done and have cooled enough to be handled transfer them to a wire cooling rack with a sheet of parchment paper underneath and top with the eggnog drizzle. Allow the drizzle to stiffen slightly before enjoying.

Tips for Baking Eggnog Scones

The original version of this recipe is made with the THM Baking Blend and Gentle Sweet. These ingredients allow this recipe to be both low carb and sugar free, however they take a little bit of getting used to when you start baking with them. In my experience, if you allow your THM baked goods to chill or rest overnight before eating them the flavors are able to meld and the “cooling effect” from erythritol tends to mellow out. That said, I have enjoyed many THM baked goods minutes after being baked and they were just fine. However, for many who are using Baking Blend or Gentle for the first time this tip helps to adjust to them.