Cranberry Eggnog Scones

I like making these eggnog scones for my coworkers the week before we all take off for the year and shut down the office. I also bring in a carton of eggnog to be used as creamer in our coffee. They love the little extra treat!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 262 Calories

Ingredients

• ½ cup butter
• 1 cup chopped pecans
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 2 ½ cups all-purpose flour
• 1 cup rolled oats
• 1 tablespoon baking powder
• 1 cup dried cranberries
• ½ cup brown sugar
• 1 cup eggnog
• 1 teaspoon grated orange zest
• 1 tablespoon coarse sparkling sugar, or as needed (Optional)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.

Step 5

Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.