Cranberry Eggnog Cornbread Scones
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Cranberry Eggnog Cornbread Scones

1. All-purpose flour - 2 cups
2. Cornmeal - ½ cup
3. White sugar - ⅓ cup
4. Baking powder - 1 tablespoon
5. Salt - ½ teaspoon
6. Butter, chilled - ⅓ cup
7. Craisins (sweetened, dried cranberries) - ¾ cup
8. Eggnog - ⅔ cup

How to cook deliciously - Cranberry Eggnog Cornbread Scones

1. Stage

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

2. Stage

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. Stage

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. Stage

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