Eggnog Scones –

Eggnog Scones

  By lentilsorg  ,   

July 13, 2015

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Eggnog makes a deliciously spiced, sweet scone – and it’s a great way to use up any leftover ‘nog. Serve these warm for a festive breakfast or brunch, with a hit of added protein and fibre or as a nice finish to a big holiday feast. For an extra indulgence, add a handful of white chocolate chunks.

  • Prep: 15 Minutes
  • Cook: 20 Minutes
  • 15 Minutes

    20 Minutes

    35 Minutes



  1. PREHEAT oven to 425°F (220°C).
  2. COVER the lentils with water and bring to a simmer in a small saucepan; cook for 10-12 minutes, or until just tender. Drain well and set aside to cool.
  3. COMBINE the flour, oats, baking powder, and salt in a large bowl. Add the butter and blend with a fork or pastry cutter until the mixture is combined, with pieces of butter the size of a pea. Add the drained lentils and toss to combine.
  4. ADD the eggnog and stir just until the dough comes together; pat into an inch-thick circle on a parchment-lined baking sheet. Cut into wedges with a sharp knife, and pull each piece apart on the sheet. If you like, brush with extra eggnog and sprinkle with sugar. Bake for 20 minutes, until golden.


¼ cup (60 mL) split red lentils

2 cups (500 mL) all-purpose flour

½ cup (125 mL) old-fashioned oats

1 Tbsp (30 mL) baking powder

¼ tsp (1 mL) salt

½ cup (125 mL) butter, cut into pieces

1 cup (250 mL) eggnog, plus extra for brushing

sugar, for sprinkling (optional)


Nutrition Facts

Serving Size1 scone
Sodium240 mg
Potassium150 mg
Protein7 g
Cholesterol50 mg
Sugar4 g
Total Fat13 g
Saturated Fat8 g
Total Carbohydrates31 g
Dietary Fiber2 g