Cranberry Eggnog Scones
Recipe by Liz Berg
Tis the Season...
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.
- Preheat oven to 425º.
- 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.
- 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.
- 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.
- You may also make these in the food processor. Be careful not to over process.
- 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