Cranberry eggnog scones are tender, scrumptious, and spiked with eggnog! 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 this tender Cranberry Eggnog Scones recipe for the holidays!

Cranberry Eggnog Scones on a square white plate

Cranberry Eggnog Scones

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 (though I think they’d indulge if I served this Cranberry-Eggnog Cheesecake!). I meet with a group of knitters every other Friday morning, so they’ve gotten used to being my guinea pigs.

Cranberry Eggnog Scones in a white ceramic bowl

A Twist on an Easy Scones Recipe

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.

A subtle hint of rum and nutmeg. These cranberry eggnog scones would be a fabulous addition to your holiday brunch. Perfectly delicious plain or go ahead and splurge by serving with clotted cream and jam.

A few tips for making scones:

  • Make sure your baking powder is fresh.
  • Keep your eggnog and butter cold.
  • Do not overwork the dough or your scones will be tough. You’ll want little bits of butter throughout, not a perfectly smooth dough.
  • If you feel your butter warmed up during the mixing process, pop your cut scones into the freezer to chill. They will rise much better with cold butter.
  • Bake and enjoy! Scones taste best on the day they’re baked.
Cranberry Eggnog Scones on a square plate with fresh cranberries

What to Do with  Leftover Eggnog

I’m more likely to use eggnog for a festive recipe than actually drink it, so there are always leftovers. For most recipes, just substitute eggnog for milk or cream in a tried and true recipe. Here are some creative ways to use up any extra eggnog:

  • Scones, of course!
  • French toast
  • Quick bread and muffins
  • Cheesecake
  • Rice pudding
  • Homemade ice cream
  • Smoothies
  • Plus, I saw recipes for truffles, frosting, cookie bars, and fudge! Just do a Google search to find the details. In most of these recipes, eggnog can be used instead of the milk or cream in the recipe. 

More Cranberry Recipes You’ll Love:

Cranberry Eggnog Scones on a square plate with fresh cranberries

Cranberry Eggnog Scones Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 8 scones

A festive holiday scone recipe that can be made with leftover holiday eggnog.


  • 2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 5 tablespoons cold butter, cut into ¼-inch cubes
  • ½ cup dried cranberries
  • 1 cup eggnog (may add more or less until the dough comes together)


  1. Preheat oven to 425º.
  2. Combine flour, baking powder, sugar, and salt in a mixing bowl. Whisk to combine.
  3. Cut in the butter with a pastry blender until it looks like coarse cornmeal with a few slightly larger lumps.
  4. Stir in dried fruit and mix in. Add in the eggnog and stir with a spatula or fork till dough begins to form.
  5. Pour out onto the countertop 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.
  6. Place onto an ungreased or Silpat-lined baking sheet. May brush with cream and sprinkle with sugar if desired.
  7. Bake 12-15 minutes till light brown. Cool on a rack for 10 minutes before serving.
  8. May serve warm or at room temperature. These freeze well.
  9. You may also make these in the food processor. Be careful not to over-process.


Adapted from America's Test Kitchen.

Make sure your baking powder is fresh. Check the expiration date. It expires much faster than baking soda.

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Nutrition Information:



Serving Size:

1 scone

Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 390mgCarbohydrates: 40gFiber: 1gSugar: 15gProtein: 5g


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