Eggnog Cranberry Cornbread Scones

Recipe Collection: Breakfast

Eggnog Cranberry Cornbread Scones bring the festive flavors of the season to your table, combining the warmth of eggnog with the tartness of dried cranberries. These vegetarian scones are perfect for a cozy breakfast or a holiday gathering, offering a unique texture that’s both crumbly and moist. With gluten and dairy allergens, they cater to specific dietary needs while still being a crowd-pleaser.

These scones are versatile enough to pair with your morning coffee or serve as a delightful afternoon snack. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious treat!

Overview

These Eggnog-Infused Cranberry Cornbread Scones are a delightful twist on the classic scone, offering a subtle hint of eggnog flavor that complements the sweetness of dried cranberries. Perfect for a cozy breakfast or a festive treat, these scones are easy to make and sure to impress.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 35 minutes

Ingredients

• 2 Cups all-purpose flour
• 0.5 Cup cornmeal
• 0.33 Cup white sugar
• 1 Tablespoon baking powder
• 0.5 Teaspoon salt
• 0.33 Cup butter, chilled
• 0.75 Cup craisins (sweetened, dried cranberries), packaged
• 0.67 Cup eggnog

Steps

1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Stir until well blended.
3. Cut in the chilled butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
4. Mix in the craisins.
5. Use a fork to stir in the eggnog, creating a sticky dough.
6. Turn the dough out onto a lightly floured surface. Dip your hands in flour and knead the dough about 10 times.
7. Pat the dough into a disk about 1/2 inch thick.
8. Dip a 2-inch diameter biscuit cutter into flour and cut out 8 to 10 rounds.
9. Place the rounds about 2 inches apart on the prepared baking sheet. Use any remaining dough by patting it into a smaller disk and cutting again.
10. Bake in the preheated oven until the scones are risen and golden brown, about 15 minutes.
11. Serve warm or at room temperature. Enjoy your delicious scones!

Enjoy your homemade Eggnog Cranberry Cornbread Scones!