Cranberry Eggnog Cornbread Scones

Name: Cranberry Eggnog Cornbread Scones recipe
Prep time: 20 min
Cook time: 15 min
Yield: 8 servings
Cuisine: Global
Ingredients: 2 cups all-purpose flour; ½ cup cornmeal; ⅓ cup white sugar; 1 tablespoon baking powder; ½ teaspoon salt; ⅓ cup butter, chilled; ¾ cup craisins (sweetened, dried cranberries); ⅔ cup eggnog

by Morgane Gauthier 1 year ago

4.6 (10)

15 minutes

312.1 kcal

51.7 g carbs

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Description

This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.

Ingredients

2 cups all-purpose flour
½ cup cornmeal
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup butter, chilled
¾ cup craisins (sweetened, dried cranberries)
⅔ cup eggnog

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
3. Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
4. Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Nutrition Facts

serving: 8 servings

calories: 312.1 kcal

carbohydrates: 51.7 g

protein: 4.7 g

saturated fat: 5.9 g

cholesterol: 32.8 mg

sodium: 395.3 mg

fiber: 1.8 g

sugar: 19.1 g