Cranberry Eggnog Cornbread Scones recipe
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Ingredients
- 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
Nutrition Info
- 312.1 caloriescarbohydrate: 51.7 gcholesterol: 32.8 mgfat: 9.7 gfiber: 1.8 gprotein: 4.7 gsaturatedFat: 5.9 gservingSize: -sodium: 395.3 mgsugar: 19.1 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Eggnog Cornbread Scones
Directions
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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.