Cranberry Eggnog Scones Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• 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.
• 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.
• Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 375°F. Lightly grease a baking sheet. Stir, first 5 ingredients, together, in a mixing bowl, until blended. Cut in butter, using a pastry blender/cutter or 2 knives, until coarse crumbs form. Mix in dried cranberries. Use a fork, to stir in the eggnog and make a sticky dough.
• Turn 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 8-10 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.
• Bake, until risen and golden brown, about 15 minutes. Serve warm or at room temperature. Makes 8 scones. May also cut into wedges, triangles, or cookie cutter shapes. (Larger shapes, may take a few more minutes of cooking.) EGGNOG GLAZE: Mix ingredients together, until smooth. If too thick, add very small amounts of eggnog, until proper drizzling consistency. Drizzle over scones with a spoon or put glaze in a plastic baggie, cut off a corner tip, and drizzle that way.