cranberry eggnog cornbread scones

Ingredients

• Servings: 8


• 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

Recipe

Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins



• 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 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.