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
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.
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 over work 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.
A couple of things you’ll need to make the cranberry eggnog scones recipe:
More Cranberry Recipes You’ll Love:
- Cranberry Cream Cheese Bars from That Skinny Chick Can Bake
- Cranberry Christmas Cake from Barefeet in the Kitchen
- Gingered Cranberry Oatmeal Cookies
- Cranberry Feta Pinwheels from Spend with Pennies
- Cranberry Fluff Salad from That Skinny Chick Can Bake
- Cranberry Orange Shortbread Cookies from Mom on Timeout
- Streusel Topped Cranberry Orange Walnut Bread from That Skinny Chick Can Bake
- Cranberry White Chocolate Crystallized Ginger Cookies from That Skinny Chick Can Bake
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into 1/4 inch cubes
- 1/2 cup dried cranberries
- 1 cup eggnog
- 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.
Serving Size:1 scone
Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 390mgCarbohydrates: 40gFiber: 1gSugar: 15gProtein: 5g