Cranberry Eggnog Cornbread Scones

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. 1

   Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

2. 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. 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. 4

   Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.