Cranberry Eggnog Cornbread Scones Recipe

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Cranberry Eggnog Cornbread Scones

Sharon Colyer


I found this recipe at Allrecipes. This is an unusual combination, that I wanted to try. I haven't even made scones before, but would like to do so.

Some reviewers said the eggnog taste was subtle. So, I have given some optional add ins, for more flavor.

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Makes 8 servings


30 Min


15 Min




2 c
all-purpose flour or unbleached all-purpose flour
1/2 c
1/3 c
white sugar
1 Tbsp
baking powder
1/2 tsp
1/3 c
butter, chilled
3/4 c
sweetened dried cranberries
2/3 c


1/8-1/4 tsp
rum extract or flavoring
ground nutmeg, if you like nutmeg
or, use a glaze or all three items.

******EGGNOG GLAZE******

1 1/2 Tbsp
melted butter
1 tsp
light corn syrup
1/4 tsp
rum flavoring
1/2-3/4 c
powdered sugar
2 Tbsp
eggnog, or more for drizzle consistency

Directions Step-By-Step

Preheat oven to 375°F. Lightly grease a baking sheet. Stir, first 5 ingredients, together, in a mixing bowl, until blended. Cut in butter, using a pastry blender/cutter or 2 knives, until coarse crumbs form. Mix in dried cranberries. Use a fork, to stir in the eggnog and make a sticky dough.
Turn 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 8-10 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.
Bake, until risen and golden brown, about 15 minutes. Serve warm or at room temperature. Makes 8 scones.

May also cut into wedges, triangles, or cookie cutter shapes. (Larger shapes, may take a few more minutes of cooking.)

EGGNOG GLAZE: Mix ingredients together, until smooth. If too thick, add very small amounts of eggnog, until proper drizzling consistency. Drizzle over scones with a spoon or put glaze in a plastic baggie, cut off a corner tip, and drizzle that way.