First, use the measuring cup and spoons to measure out all of the scone ingredients.
Next, in a medium-size mixing bowl, use a blending whisk to mix the cake flour, baking soda, nutmeg, cinnamon, and salt.
Then, in a separate mixing bowl, combine the eggs, vanilla extract, and eggnog.
In another large bowl, drop in the butter and brown sugar.
Beat the butter and brown sugar together with a hand mixer until smooth.
Next, add the egg mixture into the butter mixture.
Mix again until everything is completely combined.
Then, ⅓ at a time, add the dry ingredients into the wet, mixing well between each addition.
Keep mixing until the batter is completely combined. Then, line 1 baking sheet with a sheet of parchment paper.
Next, use a dough scoop to scoop rounded scone dough balls onto the lined baking sheet. Don’t worry about spacing them out perfectly yet.
Refrigerate the dough balls for 30 minutes. Preheat the oven to 350°F.
Next, line 2 separate baking sheets with parchment paper. Transfer the chilled dough scoops onto the new baking sheets, spacing the dough balls 2 inches apart. Bake the scones for 11-12 minutes.
Finally, let the scones cool completely before drizzling with the chocolate.
Making the White Chocolate Drizzle
First, gather the white chocolate ingredients.
Then, melt the White Candy Melts and the coconut oil together in the candy melting pot while stirring with a silicone spatula.Keep reading for an alternate chocolate-melting method.
Once completely melted, grab a saucier drizzle spoon for the next step.
Using the saucier spoon, drizzle each eggnog scone with white chocolate.
Let the drizzle on the cookies set, then serve and enjoy!
Notes
Storing Eggnog SconesThe best way to store homemade scones is to transfer them to an airtight container lined with paper towels. Stack the scones in between wax paper layers, if necessary. Keep the scones stored at room temperature for 1-2 days. To freeze baked scones: wrap the scones in plastic wrap, then again with kitchen foil and transfer the wrapped scones to a freezer-safe Ziploc bag and freeze for up to 3 months. Thaw before serving. Always label the date on the outside of the container.