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Cranberry Eggnog Scones

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I love a touch of holiday flavour during the winter months. These scones use eggnog in the place of heavy cream, making it a bit more cost-effective and a lot more delicious. The eggnog gives it a more complex taste so you don't have to pull out a bunch of different spices from your cabinet. Good luck having just one of these!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 scones

Source: A holiday version of America's Test Kitchen's blueberry scones



  1. Preheat oven to 425 F. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  2. Cut in butter with pastry blender (or forks/knives) until it looks like coarse sand with some slightly bigger chunks.
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  4. Stir in dried cranberries.
  5. Add eggnog and stir with spatula until dough forms. Knead by hand for about 10 seconds.
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  7. Place onto an ungreased lined baking sheet and form into a 1 inch high circular mound.
  8. Sprinkle with a bit of sugar, if desired.
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  10. Cut into 8 wedges and bake for about 15 minutes, until lightly browned.
  11. Let cool for at least 10 minutes. Slice wedges from previous cuts.
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  13. Serve warm or at room temperature. I like mine topped with a bit of butter, jam, clotted cream, with a side of milky tea!

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