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| Cranberry Eggnog Cornbread Scones |
"This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them."
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup butter, chilled
- 3/4 cup craisins (sweetened, dried cranberries)
- 2/3 cup eggnog
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 35M |
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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.
Notes :
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