by Debra Sennefelder
It truly is the most wonderful time of the year—filled with hope, possibility, loved ones, around-the-clock Hallmark Christmas movies, and of course, wonderful food. Like many people, my most treasured holiday memories are tied to the dishes we shared. Every Christmas, my family gathered at my aunt and uncle’s home in New Jersey, where dinner was a true feast, from the antipasto to the final platter of homemade desserts. These warm, food-filled traditions often inspire my writing, and even though my newest mystery, The Cold Case and the Corpse, isn’t a holiday story, it’s set in the heart of winter—where cozy recipes and comforting treats aren’t just nostalgic, they’re essential.
My main character, Hope Early, was born out of my own time spent food blogging. Unlike my brief blogging adventure, Hope somehow manages to solve mysteries while testing recipes but we still share a few things in common. We both live in small Connecticut towns, we both love cooking for the holidays, and we both delight in sharing baked treats with friends and family.
I love nothing more than pulling out my mixing bowls and whipping up something delicious to start the day. And at this time of year, it feels especially wonderful to indulge in a treat with a festive twist.
Today I’m thrilledto share one of my family and reader favorite recipe, Eggnog Scones, from by Christmas themed mystery, The Corpse Among the Carolers. These scones are tender, rich, and full of all the flavors that make winter baking so comforting. They’ve become a beloved tradition in our home, and I hope they bring the same cozy, festive feeling to yours.
Whether you’re baking for friends, family, or just yourself, these scones are a perfect way to celebrate the season—warm kitchen, comforting aromas, and a sweet treat in hand. Happy baking and may your holidays be filled with cozy moments!
Eggnog Scone Recipe
For scones:
2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
¼ cup butter
2 teaspoon vanilla
¾ cup eggnog, plus extra for brushing scones before going into the oven
For glaze:
1 cup sifted powdered sugar
2½ tablespoons eggnog
½ teaspoon vanilla
¼ teaspoon cinnamon
⅛ teaspoon nutmeg
Instructions:
Preheat oven to 400 degrees.
Whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
Cut in cold butter.
Mix in vanilla and eggnog with a spoon, then knead with your hands to incorporate all the dry ingredients. Be careful not to overwork the dough.
Form dough into an 8-inch circle. Cut into 8 wedges. Place each wedge on a baking sheet lined with either a silicone mat or parchment paper or use a baking stone, spacing them a half inch apart. Brush with eggnog.
Bake for 18–20 minutes.
Cool on a baking rack.
Glaze
Mix the powdered sugar with the eggnog and vanilla, add in the cinnamon and nutmeg.
Drizzle glaze over cooled scones.
Note: I use a baking stone for my scones.
Enjoy!
ABOUT DEBRA
Debra Sennefelder loves to read – mystery books being her biggest passion. When she is not reading, she enjoys cooking and baking and is a former food blogger. Born and raised in New York City, she now resides in Connecticut with her family and their slightly spoiled but adorable Shih Tzu, Connie. She is the author of the Food Blogger and Resale Boutique Mystery Series.
