Hard Beverage Bread Dessert

Cranberry Eggnog Cornbread Scones

Name: Cranberry Eggnog Cornbread Scones
Prep time: 18 min
Cook time: 56 min
Total time: 74 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 cups all-purpose flour; 0.5 cups cornmeal; 0.33 cups white sugar; 1 tablespoon baking powder; 0.5 teaspoons salt; 0.33 cups butter , chilled; 0.75 cups craisins , sweetened, dried cranberries; 0.67 cups eggnog

Total Time

1h 14m

18m prep · 56m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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.

Ingredients

2 cups all-purpose flour
0.5 cups cornmeal
0.33 cups white sugar
1 tablespoon baking powder
0.5 teaspoons salt
0.33 cups butter , chilled
0.75 cups craisins , sweetened, dried cranberries
0.67 cups eggnog

Instructions

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.