This is a great breakfast recipe to make with your leftover eggnog for your lingering relatives. These are really delicious, addictive, not-dry-at-all scones!
How to make Cinnamon Eggnog Scones:
Transfer the dough to a lightly floured surface and pat into a ball. Divide the ball of dough in half. Pat each half into a 6-inch wide circle (about ¾-inch thick).
Preheat the oven to 425°F. Bake the scones for about 20 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through. Edges shouldn’t look wet or unbaked. Remove the scones from the oven and cool on the pan. Serve warm.
If you are looking for more breakfast things to make with eggnog, you might like to try my no yeast eggnog cinnamon rolls or eggnog monkey bread. For sweet baked goods, try eggnog cookies or eggnog cake.
