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I love a touch of holiday flavour during the winter months. These scones use eggnog in the place of heavy cream, making it a bit more cost-effective and a lot more delicious. The eggnog gives it a more complex taste so you don't have to pull out a bunch of different spices from your cabinet. Good luck having just one of these!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 scones
Source: A holiday version of America's Test Kitchen's blueberry scones
Ingredients:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- 1/2 tsp salt
- 5 Tbsp cold butter, cut into 1/4 inch cubes
- 1/2 cup dried cranberries
- 1 cup store-bought eggnog
Steps:
- Preheat oven to 425 F. In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Cut in butter with pastry blender (or forks/knives) until it looks like coarse sand with some slightly bigger chunks.
- Stir in dried cranberries.
- Add eggnog and stir with spatula until dough forms. Knead by hand for about 10 seconds.
- Place onto an ungreased lined baking sheet and form into a 1 inch high circular mound.
- Sprinkle with a bit of sugar, if desired.
- Cut into 8 wedges and bake for about 15 minutes, until lightly browned.
- Let cool for at least 10 minutes. Slice wedges from previous cuts.
- Serve warm or at room temperature. I like mine topped with a bit of butter, jam, clotted cream, with a side of milky tea!
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