How to Make Cranberry Eggnog Cornbread Scones - A Step-by-Step Guide

When the holiday season rolls around, it's the perfect time to indulge in all things festive and delicious. And one classic holiday flavor that we can't resist is eggnog. So, why not incorporate eggnog into a beloved baked good? That's where these Cranberry Eggnog Cornbread Scones come in. This recipe combines the warm spices of eggnog with the tartness of cranberries and the comfort of cornbread scones, creating a treat that's perfect for a cozy winter morning or a holiday brunch.

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Ingredients

  • 2 cups all-purpose flour
  • ½ cup cornmeal
  • ⅓ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup butter, chilled
  • ¾ cup craisins (sweetened, dried cranberries)
  • ⅔ cup eggnog

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  • Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
  • Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
  • Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.
  • Nutrition

    312 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 33mg
    • Sodium: 395mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 2g
    • Total Sugars: 19g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 136mg
    • Iron: 2mg
    • Potassium: 89mg