Cranberry Eggnog Cornbread Scones

Cranberry Eggnog Cornbread Scones

by Morgane Gauthier 6 months ago
4.6 (10)
15 minutes
312.1 kcal
51.7 g carbs
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. 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 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. 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. 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