Posted on 17 December, 2013

Eggnog Cranberry Scones

Recipe

Eggnog Cranberry Scones

When drunken straight, eggnog reminds me of bubblegum flavored cough syrup.  The overpowering sweetness knocks every other flavor like nutmeg out of the park. Magically though when eggnog is poured into baked goods, the sweetness mellows out, and the spices come through.  These Eggnog Cranberry Scones are proof of that.

Eggnog Cranberry Scones

Flakey and tender, they are more like biscuits than scones, which isn’t a bad thing.  To me a sign of a good scone is if when pulled apart, there are layers upon layers of dough.  The eggnog lends some Christmas cheer with it’s cinnamon and nutmeg flavor. These Eggnog Cranberry Scones evoke the memory of snicker doodle donuts from my favorite bakery in Seattle.  They are exactly what you need on a cold day come this holiday break. Enjoy!

Eggnog Cranberry Scones
Yields 8
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 3/4 cups flour
  2. 1/3 cup sugar
  3. 3/4 teaspoon salt
  4. 1 tablespoon baking powder
  5. 1/2 cup cold butter
  6. 1 cup dried cranberries
  7. 1/2 cup eggnog
  8. 1/8 cup milk
  9. 2 large eggs
Instructions
  1. In a large mixing bowl, whisk together flour, sugar, salt and baking powder. Cut in the butter until only small pebbles of butter remain.
  2. Stir in cranberries.
  3. In a 2 cup measuring cup, measure out 1/2 cup eggnog and then pour in the milk until it reaches 2/3 cup (about 1/8 cup of milk). Whisk in eggs.
  4. Add the liquid ingredients to the flour mixture, stir until all is moistened and holds together.
  5. Scrap the dough into a 8 by 8 inch round baking pan. Cut out 8 wedges.
  6. Transfer scones to a greased baking pan. Place in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat oven to 425 degrees F.
  7. Bake the scones for 20 minutes.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Young, Broke and Hungry http://youngbrokeandhungry.com/

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8 Comments

  • Reply Consuelo @ Honey & Figs 17 December, 2013 at 2:38 pm

    Can these pretty please be my breakfast tomorrow?? They look amazing! x
    Consuelo @ Honey & Figs recently posted…Avocado Chocolate TrufflesMy Profile

  • Reply Elizabeth @ Confessions of a Baking Queen 17 December, 2013 at 7:04 pm

    I need to try Eggnog again!! These look great!
    Elizabeth @ Confessions of a Baking Queen recently posted…Baileys Mint TrufflesMy Profile

  • Reply Anne ~ Uni Homemaker 17 December, 2013 at 10:42 pm

    Looks amazing! I love eggnog in baked goods so I know I’ll dig this one. I love the idea of cranberry and eggnog paired together. Thanks for the recipe. Pinned! :)
    Anne ~ Uni Homemaker recently posted…Eggnog Rum Bread with Cinnamon ChipsMy Profile

  • Reply Serena | Serena Bakes Simply From Scratch 18 December, 2013 at 12:51 am

    Oh my I love eggnog and cranberries a perfect breakfast treat!
    Serena | Serena Bakes Simply From Scratch recently posted…Caramel SauceMy Profile

  • Reply Kelly @ hidden fruits and veggies 18 December, 2013 at 5:23 am

    Totally forget about the eggnog in my fridge! Eggnog scones sound perfect, especially with cranberries, yummmm.
    Kelly @ hidden fruits and veggies recently posted…P.F. Chang’s — Treat Your Friends, Treat Yourself this Holiday SeasonMy Profile

  • Reply amy @ fearless homemaker 18 December, 2013 at 6:11 am

    I agree that eggnog is WONDERFUL in baked goods. And I love that these are flakier and more biscuit-like than regular scones. That sounds fab to me!
    amy @ fearless homemaker recently posted…Chocolate-Gingerbread BarsMy Profile

  • Reply Amy @ Elephant Eats 19 December, 2013 at 8:07 am

    I really need to try baking with eggnog! These look so so tasty.
    Amy @ Elephant Eats recently posted…Mom’s Barbecued MeatloafMy Profile

  • Reply Erica 3 November, 2014 at 7:51 am

    I made these this morning and the texture is perfect! Very moist and perfectly browned crust on top.
    They are a bit salty, so I will use unsalted butter next time and probably reduce the salt a bit.
    I used fresh cranberries (about 3/4 cup) and changed up the mix of flour based on other scone recipes I like. I used 1 c cake flour, 1.5 cups flour and 1/4 cup cornmeal.
    The egg nog flavor was more subtle than I expected and I’d like to enhance it a bit. Not sure if I will use all nog instead of some milk or add a pinch of nutmeg.
    Thanks for the recipe!

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