Cranberry Eggnog Scones

Put a holiday twist on traditional scones by adding eggnog and cranberries.

If you don’t have self-rising flour, use 2 cups all-purpose flour plus 1 tablespoon baking powder and 1/2 teaspoon salt.

Serves: 8 Save

Ingredients (6)

  • 1 teaspoon cornmeal (optional)
  • 2 cup self-rising flour
  • 1/2 teaspoon nutmeg
  • 1 cup eggnog
  • 1/4 cup dried cranberries
  • 1 teaspoon turbinado sugar (optional)


  1. Preheat oven to 450F. Line a large baking sheet with parchment paper and dust with cornmeal if using.
  2. Combine flour and nutmeg in a mixing bowl. Pour in 1 cup eggnog and stir gently with a fork just until incorporated. Fold in cranberries. Dough will be sticky.
  3. Scoop dough onto parchment. Pat into 10-inch round. Sprinkle with turbinado sugar, if using. Spray the blade of a serrated knife with cooking spray and score dough into 8 wedges.
  4. Bake 20 minutes, or until top is beginning to turn golden. Let cool 5 minutes on pan, then transfer to wire rack. Cut into 8 wedges.

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