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
- Rice pudding
- Homemade ice cream
- 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
- 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)
- Preheat oven to 425º.
- Combine flour, baking powder, sugar, and salt in a mixing bowl. Whisk to combine.
- Cut in the butter with a pastry blender until it looks like coarse cornmeal with a few slightly larger lumps.
- Stir in dried fruit and mix in. Add in the eggnog and stir with a spatula or fork till dough begins to form.
- 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.
- Place onto an 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 a rack for 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.
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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Serving Size:1 scone
Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 390mgCarbohydrates: 40gFiber: 1gSugar: 15gProtein: 5g