Cranberry Eggnog Scones

Eggnog Scones
Teresa Blackburn
  • Yield: 8 servings

If you don’t have self-rising flour, use 2 cups all-purpose flour plus 1 tablespoon baking powder and 1/2 teaspoon salt.


1teaspoon cornmeal (optional)
2cups self-rising flour
1/2teaspoon nutmeg
1cup eggnog
1/4cup dried cranberries
1teaspoon turbinado sugar (optional)


  1. Preheat oven to 450F. Line a large baking sheet with parchment paper and dust with cornmeal if using.
  2. Combine flour and nutmeg in a mixing bowl. Pour in 1 cup eggnog and stir gently with a fork just until incorporated. Fold in cranberries. Dough will be sticky.
  3. Scoop dough onto parchment. Pat into 10-inch round. Sprinkle with turbinado sugar, if using. Spray the blade of a serrated knife with cooking spray and score dough into 8 wedges.
  4. Bake 20 minutes, or until top is beginning to turn golden. Let cool 5 minutes on pan, then transfer to wire rack. Cut into 8 wedges.