One of the best scone recipes I’ve ever tried is definitely this one. Both the texture and the flavor are great. Even those who aren’t huge fans of eggnog will enjoy these because they include only a trace of the beverage.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 395 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made a few changes to this. The first being I used 3/4 of a cup of chopped fresh, uncooked cranberries. Comparing it to my other scone recipes, I knew right away that that wasn’t going to be enough liquid so I upped the eggnog to one cup and it was perfect. I also know that you don’t want to mess around with “kneading“ scone dough as it will make them tough. At the most, I will fold it two or three times just to make sure it’s all together. I rolled it out slightly more than 1/2 inch and then cut with my small triangle cutter. Then I put them on a parchment lined cookie sheet and stuck them in the freezer for 15 minutes. I do this for all my scones to keep them from spreading out too much. These took 22 minutes to bake and that gave them a just golden bottom with a hint of brown on the top. Based on comments that there wasn’t much of an eggnog flavor, I made a glaze with 3/4 of a cup powdered sugar and 2 tablespoons of the eggnog and then just brushed it on top of the cooled scones. All I had was a medium grind cornmeal, and I don’t like the grit that I get in the bites. Perhaps next time I’ll try it with a fine ground cornmeal. It does have an interesting texture but it’s not too far off British scones. If you’re used to American scones, however, you may not like this. I call American scones cookie cakes. In the fresh chopped cranberries are a phenomenal improvement over dried cranberries. A little bit of tart in every bite offsets the sweetness perfectly.
I added 1 tbsp of Mexican vanilla and increased cranberry amount to 1 cup. Use a good brand of eggnog. Have made this recipe 5 times and everyone loves them… they don’t last long.
Best scone ever. I had no cornmeal so I just replaced with flour. I needed more eggnog to hold the dough together.
I use frozen butter, added a TBSP of honey and used vanilla oat milk creamer instead of eggnog. I skipped the kneading as I know from prior scone recipes this step isn’t necessary. I grated frozen butter into the dry mix and then mixed the creamer and honey until everything stuck together. Then I put the dough into the fridge for 5 mins. After this I patted the dough into a ball and lightly rolled it in a flour/corn meal mixture, then patted the ball down a little (about 1.5-2″ high) and cut it into serving sized scones. Put these on baking pan that was buttered and had a small amount of corn meal scattered across it. Most excellent!!
I added a tsp of nutmeg. I left out the cornmeal. I used whole wheat flour. I increased the craisins to one cup. They were delicious!
The scones are great! But would recommend that for smaller scones, divide the dough in half and oat into an 8” circle, cut into 8 pieces and bake per the directions. I top with turbinado sugar.
I agree with other reviewers: the eggnog flavor was very light. I dusted a tiny bit on top before baking and next time I’ll add a full teaspoon straight in to bring out the eggnog flavor. I also used a vegan eggnog I had purchased for my daughter who is DF. I used a DF “butter” (Earth Balance) and a GF flour blend (Bob’s in the blue bag), making these GF, DF and egg-free!
Very nice. Melted in my mouth
I made this recipe New Year’s morning and I hope my New Year is like these scones: delicious, not complicated, and fun to make! Seriously, the eggnog makes these scones extra tasty! I looked at the photos of others and saw that they glazed them so I did too. A definite repeat recipe! Happy New Year’s!
Fabulous!!! Added a orange zest glaze to ramp up the flavor.
I was surprised by how good these were, though I prefer a scone with a more cakelike texture. They were still easy to make and delicious. I made a glaze with egg nog, milk, nutmeg and powdered sugar to top them off while they were still hot out of the oven.
Have to add a lot more liquid than it calls for. I found them to be only OK.
This is a good recipe but I could not find the recipe for the glaze so I just use eggnog with powdered sugar and added cinnamon and nutmeg and it was delicious
Baked in divided scone pan. Delicious!
While making these, I found the dry mix was too much for the limited liquid, so I had to improvise and add a little more eggnog and butter. I think they turned out pretty good. I made several different sizes with cookie cutters. Flavorful!
I made these as the recipe specified… only difference was I didn’t have a 2′ cutter, so I used my 4” stainless steel pierogi cutter… 😉 Results were heartily approved & appreciated by my wife! I have a feeling I’ll be making them again.
Added a bit more fruit 😉 YUM
These were easy to make and my husband loved them! I will be making these again real soon!
Easy to make and so delicious! I used less sugar, half APF and half whole wheat flour, and non-dairy eggnog. They disappeared so fast that I had to make batches in two days.
Family that doesn’t usually care for scones actually liked these. Added an extra 1/4 cup eggnog as the dough seemed a little dry. Just rolled out dough once into a circle and cut triangles from it. May become a Christmas morning tradition.
We would definitely make it again. We had to add more egg nog- maybe because we are at 6,000 feet? It is DELICIOUS!