Cranberry Eggnog Cornbread Scones recipe

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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

Nutrition Info

312.1 calories
carbohydrate: 51.7 g
cholesterol: 32.8 mg
fat: 9.7 g
fiber: 1.8 g
protein: 4.7 g
saturatedFat: 5.9 g
servingSize: -
sodium: 395.3 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

  2. 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.

  3. 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.

  4. Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Recipe Yield

8 servings

Recipe Note

This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.

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