Jelly-Filled Eggnog Scones

Make the scones up to 3 days in advance and store in an airtight container. Serve at room temperature.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 8 scones
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Ingredients

1/2 cup eggnog, plus more for brushing

1 large egg

2 cups all-purpose flour, plus more for dusting

2 tablespoons sugar, plus more for topping

1 tablespoon baking powder

1 teaspoon freshly grated nutmeg

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into 12 pieces

1/3 cup red currant jelly

2 tablespoons sliced almonds

Directions

  1. Preheat the oven to 425 degrees F. Whisk the eggnog and egg in a small bowl. Whisk the flour, sugar, baking powder, nutmeg and salt in a large bowl. Work in the butter with your fingers until it is in pea-size pieces. Stir in the eggnog mixture until a soft dough forms.
  2. Line a baking sheet with parchment paper. Divide the dough in half. Using floured hands, pat 1 piece of dough into a 7-inch round on the prepared pan. Top with the jelly and gently spread almost to the edge. Pat the remaining piece of dough into a 7-inch round on a lightly floured piece of parchment paper and invert onto the jelly layer; discard the parchment. Lightly press the edges of the dough together.
  3. Score the top of the dough into 8 wedges. Brush with eggnog and sprinkle with sugar and the almonds. Bake until golden brown, about 25 minutes. Let cool slightly. Cut the scones along the scored lines. Serve warm or at room temperature.

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