Real Recipes From Real Home Cooks ®

cranberry eggnog cornbread scones

a recipe by
Sharon Colyer
Louisville, KY

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.

serves Makes 8 servings
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For cranberry eggnog cornbread scones

  • 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
  • 1/8-1/4
    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

How To Make cranberry eggnog cornbread scones

  • 1
    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.
  • 2
    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.
  • 3
    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.