Ingredients
16
16 servings
- •2 ½ cups all-purpose flour
- •1 cup rolled oats
- •½ cup brown sugar
- •1 tablespoon baking powder
- •¾ teaspoon salt
- •½ teaspoon baking soda
- •½ cup butter
- •1 cup dried cranberries
- •1 cup chopped pecans
- •1 teaspoon grated orange zest
- •1 cup eggnog
- •1 tablespoon coarse sparkling sugar, or as needed (Optional)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
- Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
- Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
- Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.
Nutritional Facts
Per 16 servings
- Calories: 262
- Carbohydrate: 35g
- Fat: 12g
- Fiber: 2g
- Protein: 4g
- Sugar: 13g
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