Cranberry Eggnog Cornbread Scones

Cranberry Eggnog Cornbread Scones

37 Reviews 8 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
jowolf2
Recipe by  jowolf2

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (37)

Rate This Recipe
JillT
14

JillT

These are delicious scones. I like the slight crunch that the cornmeal gives them. I baked it as one large round scone rather than cutting into smaller scones and just increased the baking time slightly. The eggnog flavour is very subtle, so if you are looking for the eggnog flavour you might want to add some nutmeg.

MRSBDK
14

MRSBDK

This is a fast and delicious recipe that Hubby and I just love! Sometimes I substitute currants, sometimes use plain milk instead of egg nog, but they're always yummy!

Dianne
12

Dianne

Very nice. I had some eggnog that was getting over the hill and wanted to use it up. This looked like a wonderfully different and elegant recipe. I added 1/4 tsp. ground nutmeg to help bring out the eggnog flavor (and because I love nutmeg). I ended up adding more eggnog to make the dough stick together. I made an eggnog-rum glaze to drizzle on top: I combined 1 1/2 Tbsp. melted butter, 1 tsp. corn syrup, 1/2 tsp. rum flavoring, 3/4 cup confectioners' sugar and 2 Tbsp. eggnog (add more or less eggnog to get the correct drizzling consistency). I then just put the glaze in a baggie, snipped off the corner and drizzled in a zig-zag pattern, letting the glaze run over the edges of the scones. Delish! Especially served warm with a nice cup of tea.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 312 cal
  • 16%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 51.7 g
  • 17%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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