Cranberry Eggnog Cornbread Scones
Some reviewers said the eggnog taste was subtle. So, I have given some optional add ins, for more flavor.
- 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.
- 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
OPTIONAL ADD INS
How to Make Cranberry Eggnog Cornbread Scones
- 1Preheat 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.
- 2Turn 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.
- 3Bake, 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.