In the fall our fancies naturally turn to autumn berries and baked goodies. There is nothing more heartwarming than the aroma of baking scones wafting throughout the hearth and home. This Cranberry Cornbread Eggnog Scone recipe combines the holiday elements of eggnog and cranberries into a delightful breakfast treat or evening dessert.
Cranberry Cornbread Eggnog Scones
2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter, chilled
3/4 cup craisins (sweetened, dried cranberries)
2/3 cup eggnog
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 inches 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.