Cranberry Eggnog Cornbread Scones

Cranberry Eggnog Cornbread Scones

Recipe by jowolf2 from allrecipes.com

35 Mins.

Ingredients

8

8 servings

  • 2 cups all-purpose flour
  • ½ cup cornmeal
  • ⅓ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup butter, chilled
  • ¾ cup craisins (sweetened, dried cranberries)
  • ⅔ cup eggnog

Instructions

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 312
  • Carbohydrate: 52g
  • Fat: 10g
  • Fiber: 2g
  • Protein: 5g
  • Sugar: 19g

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