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.
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!
- 2 3/4 cups flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 1 cup dried cranberries
- 1/2 cup eggnog
- 1/8 cup milk
- 2 large eggs
- In a large mixing bowl, whisk together flour, sugar, salt and baking powder. Cut in the butter until only small pebbles of butter remain.
- Stir in cranberries.
- 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.
- Add the liquid ingredients to the flour mixture, stir until all is moistened and holds together.
- Scrap the dough into a 8 by 8 inch round baking pan. Cut out 8 wedges.
- 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.
- Bake the scones for 20 minutes.