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Cranberry Eggnog Scones

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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 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.
Cranberry Eggnog Scones on a square plate with fresh cranberries

A couple of things you’ll need to make the cranberry eggnog scones recipe:

Silicone Baking Mat

Stainless Steel Pastry Blender

More Cranberry Recipes You’ll Love:

Yield: 8 scones

Cranberry Eggnog Scones

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

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.

Nutrition Information:

Yield:

8

Serving Size:

1 scone

Amount Per Serving: Calories: 255 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 38mg Sodium: 390mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 5g
 

 

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