Cranberry Eggnog Scones recipe
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Ingredients
- 2 ½ cups all-purpose flour 1 cup rolled oats ½ cup brown sugar 1 tablespoon baking powder ¾ teaspoon salt ½ teaspoon baking soda ½ cup butter 1 cup dried cranberries 1 cup chopped pecans 1 teaspoon grated orange zest 1 cup eggnog 1 tablespoon coarse sparkling sugar, or as needed
Nutrition Info
- 261.7 caloriescarbohydrate: 35.3 gcholesterol: 24.6 mgfat: 12.4 gfiber: 2.1 gprotein: 4 gsaturatedFat: 4.9 gservingSize: -sodium: 263.3 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Eggnog Scones
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges, this helps the scones rise. Don't separate the wedges.
Transfer dough circles to the prepared baking sheet. Separate the wedges slightly, there should be about 1 inch between the wider edges.
Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.