Cranberry Eggnog Cornbread Scones

Submitted by laura f.

Ingredients
  • 3/4 cup Sunsweet cranberries
  • 2/3 cup eggnog
  • 1/3 cup butter, chilled
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1/2 cup cornmeal
  • 2 cups all-purpose flour
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.





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