Voting thumbnail cranberry eggnog scones 13
Cranberry Eggnog Scones
Recipe by Liz Berg
Tis the Season...
My go-to scones recipe is made with rich, heavy cream. For a festive change of pace, I swapped out the cream for eggnog and made these tender Cranberry Eggnog Scones for the holidays! Knowing my family would look suspiciously at anything I made containing both eggnog and cranberries, I had to bake up these scones for someone outside this house. I meet with a group of knitters every other Friday morning, so they’ve gotten used to being my guinea pigs. They swooned when I shared my raspberry cream scones, so why not substitute dried cranberries for the raspberries and eggnog for the cream? One word: delectable! Just as tender as those made with cream plus you get just a nuance of the eggnog flavorings. These would be a fabulous addition to your holiday brunch. Perfectly delicious plain or splurge by serving with clotted cream and jam.

Instructions:
  1. Preheat oven to 425º.
  2. Combine flour, baking powder, sugar and salt in mixing bowl. Whisk to combine. Cut in butter with pastry blender until it looks like coarse corn meal with a few slightly larger lumps. Stir in dried fruit and mix in. Add heavy eggnog and stir with spatula or fork till dough begins to form.
  3. Pour out onto counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds. Pat into a round about 1 inch tall. Cut into 8 wedges.
  4. Place onto ungreased or Silpat lined baking sheet. May brush with cream and sprinkle with sugar if desired. Bake 12-15 minutes till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
  5. You may also make these in the food processor. Be careful not to over process.
Ingredients:
  • Flour x 2 cup
  • Baking powder x 1 tablespoon
  • Sugar x 3 tablespoon
  • Salt x 1/2 teaspoon
  • Cold butter, cut into 1/4 inch cubes x 5 tablespoon
  • Dried Cranberries x 1/2 cup
  • Eggnog x 1 cup

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