Cranberry Eggnog Scones

I created these scones for Christmas morning 3 years ago and they were such a hit! These are Eggnog…
I created these scones for Christmas morning 3 years ago and they were such a hit! These are Eggnog and Cranberry Scones with an eggnog glaze, and served with butter and jam!! Flaky, delicious and so festive!



2 3/4 cups all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 stick butter, cut small cubes
3/4 cup dried cranberries
1 large egg
1 teaspoon vanilla extract
3/4 cup cold eggnog
1/4 cup eggnog
1/4 cup demera sugar


3 tablespoon eggnog
¾ cup powdered sugar


In a large mixing bowl, whisk together all the dry ingredients. Add the butter and use a pastry cutter to incorporate the butter until it forms small pieces. Add in the dried cranberries and mix.
In a separate mixing bowl, whisk together the egg and vanilla extract. Add the liquid ingredients to the dry ingredients and stir with a fork until all is moistened and holds together.
Transfer the dough to a lightly floured work surface and roll it out until about 1 inch thick. Use a 2 1/4" round cutter to cut each circle into about 16 rounds, gathering, re-rolling, and cutting the scraps.
Transfer the rounds to the prepared baking sheet, placed with parchment paper, placing them close together; leave about 1/2" between them. Brush each scone with some eggnog, and sprinkle with the demera sugar.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for about 20 minutes, or until they're golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm with butter and Jam!

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