Cranberry Eggnog Cornbread Scones

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 (33)

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12

JillT

Dec. 8, 2008

"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 slig..." See morehtly. The eggnog flavour is very subtle, so if you are looking for the eggnog flavour you might want to add some nutmeg."

11

MRSBDK

Jan. 3, 2008

"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!..." See more"

10

CDHd2.com

Dec. 22, 2007

"Very easy recipe, tasted really good. The eggnog taste is subtle not in your face. The round ones looked a little to perfect thought (like inexpensive canned biscuits) , so I cut the second batch into..." See more triangles, they looked much better that way. Im giving them as holiday gifts to friends."