These scones are the perfect combination of sweet and savory, with the added festive flavors of cranberry and eggnog. They are a great addition to your holiday baking repertoire and are sure to impress your friends and family.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup eggnog
- 1/4 cup dried cranberries
- 1/4 cup cornmeal
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/2 cup powdered sugar
- 1-2 tablespoons eggnog (for glaze)
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add the cold butter to the dry ingredients and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
- Stir in the eggnog, dried cranberries, cornmeal, egg, vanilla extract, and orange zest until just combined.
- Turn the dough out onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown.
- While the scones are cooling, make the glaze by whisking together the powdered sugar and eggnog. Drizzle over the scones before serving.
- Enjoy these cranberry eggnog cornbread scones with a cup of hot tea or coffee for a festive treat!
