Get cozy this winter with whole grain chocolate chip scones made with bits of chips and drizzled with an eggnog glaze. Perfect with a cup of fresh fruit, coffee or …more eggnog! //Jump to Recipe//
I enjoyed my Yerba Mate Scones so much that I had to make another version – holiday inspired with chocolate chips and eggnog! The base recipe made with whole wheat pastry flour comes together easily with ingredients you probably have on hand, and you can mix in whatever you like – from traditional dried fruit like currants to mini chocolate chips.
Actual conversation with me and the seven-year-old
- Me: Mazen would you like a scone?
- Mazen: No thank you scones are gross (makes gagging noise)
- Me: It has chocolate chips in it – see?
- Mazen: Ok yeah sure I’ll have one
How To Make Chocolate Chip Scones
This follows the same basic recipe with whole grain flour, milk and butter. I used whole wheat pastry flour (Whole Foods brand).
Mix the dry ingredients, then work in the butter.
Use clean hands (or a fancy pastry cutter-inner-thingy if you have one)
Stir in the wet ingredients
Milk or eggnog, an egg, and vanilla.
Form on a parchment lined baking sheet, then bake.
How To Make The Eggnog Glaze
It’s divine!!! Sub any kind of milk if you don’t have eggnog on hand. The nutmeg will give it a hint of the same flavor!
Enjoy your chocolate chip scones with a big cup of tea or coffee for a cozy meal or snack!
Chocolate Chip Scones with Eggnog Glaze
- 2 cups + 2 tbsp whole wheat pastry flour
- 2-3 tbsp sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ stick cold butter 6 tbsp, cut in small pieces
- 1/2 cup milk (or eggnog!)
- ¼ cup mini chocolate chips
- 1 egg
- 1/2 teaspoon vanilla
- 2 tablespoons eggnog
- 1 cup powdered confectioner’s sugar
- Pinch of nutmeg
- Preheat oven to 375F and line a sheet pan with parchment paper. Sprinkle the parchment paper with a bit of flour and set aside.
- Whisk together dry ingredients in a mixing bowl.
- Add the butter to the same bowl, mixing in with clean hands or a pastry cutter. Stir in the chocolate chips.
- Whisk the milk with the egg and vanilla, then slowly incorporate into the dry ingredients. Stir until just combined.
- Turn out dough onto parchment paper sprinkled with flour. Shape into a flattened circle. Using a knife, cut the dough wedges.
- Bake 15-20 minutes or until golden brown on top. Let cool 10 minutes.
- Meanwhile, whisk the eggnog, powdered sugar and a pinch of nutmeg together to form a glaze. Add more powdered sugar or eggnog to adjust the consistency to your liking. Drizzle on top and serve!