Cranberry Eggnog Scones

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 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.

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 Christmas Cake from Barefeet in the Kitchen
• Cranberry Feta Pinwheels from Spend with Pennies
• Cranberry Orange Shortbread Cookies from Mom on Timeout
• Cranberry Cream Cheese Bars 
• Streusel Topped Cranberry Orange Walnut Bread 
• Cranberry White Chocolate Crystallized Ginger Cookies 
• Cranberry Fluff Salad 
• Gingered Cranberry Oatmeal Cookies
• More of the Best Holiday Recipes

Continue to Content

Print

Cranberry Eggnog Scones

A festive holiday scone recipe adapted from America's Test Kitchen

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 8 scones

Ingredients

• 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

Instructions

1. Preheat oven to 425º.
2. 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.
3. 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.
4. 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.
5. You may also make these in the food processor. Be careful not to over process.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
• 
  Pastry Blender
• 
  USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

8

Serving Size:

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

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest