Making Cranberry Eggnog Scones
These delicious scones combine two favorite holiday flavors. This page contains the steps and photos needed for making cranberry eggnog scones. Be careful they may quickly disappear!
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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
- 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
- Preheat oven to 425 F. In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Cut in butter with pastry blender (or forks/knives) until it looks like coarse sand with some slightly bigger chunks.
- Stir in dried cranberries.
- Add eggnog and stir with spatula until dough forms. Knead by hand for about 10 seconds.
- Place onto an ungreased lined baking sheet and form into a 1 inch high circular mound.
- Sprinkle with a bit of sugar, if desired.
- Cut into 8 wedges and bake for about 15 minutes, until lightly browned.
- Let cool for at least 10 minutes. Slice wedges from previous cuts.
- 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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