Making Cranberry Eggnog Scones

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November 28, 2017

Cranberry Eggnog Scone on plate with clotted creamI 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


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 3 Tbsp sugar
  • 1/2 tsp salt
  • 5 Tbsp cold butter, cut into 1/4 inch cubes
  • 1/2 cup dried cranberries
  • 1 cup store-bought eggnog
Cranberry Eggnog Scones ingredients


  1. Preheat oven to 425 F. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  2. whisking flours
  3. Cut in butter with pastry blender (or forks/knives) until it looks like coarse sand with some slightly bigger chunks.
  4. butter chunks in flour

  5. Stir in dried cranberries.
  6. Cranberries added to butter and flour
  7. Add eggnog and stir with spatula until dough forms. Knead by hand for about 10 seconds.
  8. Eggnog added to flour
    mixing batter
  9. Place onto an ungreased lined baking sheet and form into a 1 inch high circular mound.
  10. forming flattened ball of dough
  11. Sprinkle with a bit of sugar, if desired.
  12. sprinkling dough with sugar

  13. Cut into 8 wedges and bake for about 15 minutes, until lightly browned.
  14. scoring dough ball
    baked Cranberry Eggnog Scones
  15. Let cool for at least 10 minutes. Slice wedges from previous cuts.
  16. baked Cranberry Eggnog Scones
  17. Serve warm or at room temperature. I like mine topped with a bit of butter, jam, clotted cream, with a side of milky tea!
  18. Cranberry Eggnog Scones on plate
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