Best 2 Cranberry Eggnog Cornbread Scones Recipes

Indulge in a delightful culinary journey with our collection of delectable cranberry eggnog cornbread scones recipes. These delectable scones, infused with the festive flavors of cranberries and eggnog, offer a perfect blend of sweet and tangy notes. Whether you prefer classic, gluten-free, or vegan variations, we have a recipe tailored to your dietary preferences. Each recipe is carefully crafted to ensure a tender, moist crumb and a golden-brown exterior. Embark on this delectable adventure and discover the perfect scones to elevate your holiday gatherings or cozy weekend brunches.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY EGGNOG CORNBREAD SCONES

Cranberry Eggnog Cornbread Scones image

I found this recipe at Allrecipes. This is an unusual combination, that I wanted to try. I haven't even made scones before, but would like to do so. Some reviewers said the eggnog taste was subtle. So, I have given some optional add ins, for more flavor.

Provided by Sharon Colyer @Cmom02

Categories Fruit Breakfast

Number Of Ingredients 18

Ingredients

2 cup(s) all-purpose flour or unbleached all-purpose flour
1/2 cup(s) cornmeal
1/3 cup(s) white sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/3 cup(s) butter, chilled
3/4 cup(s) sweetened dried cranberries
2/3 cup(s) eggnog
OPTIONAL ADD INS
1/8-1/4 teaspoon(s) rum extract or flavoring
1/8-1/4 - ground nutmeg, if you like nutmeg
- or, use a glaze or all three items.
****EGGNOG GLAZE****
1 1/2 tablespoon(s) melted butter
1 teaspoon(s) light corn syrup
1/4 teaspoon(s) rum flavoring
1/2-3/4 cup(s) powdered sugar
2 tablespoon(s) eggnog, or more for drizzle consistency

Steps:

Preheat oven to 375°F. Lightly grease a baking sheet. Stir, first 5 ingredients, together, in a mixing bowl, until blended. Cut in butter, using a pastry blender/cutter or 2 knives, until coarse crumbs form. Mix in dried cranberries. Use a fork, to stir in the eggnog and make a sticky dough.
Turn 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 8-10 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, until risen and golden brown, about 15 minutes. Serve warm or at room temperature. Makes 8 scones. May also cut into wedges, triangles, or cookie cutter shapes. (Larger shapes, may take a few more minutes of cooking.) EGGNOG GLAZE: Mix ingredients together, until smooth. If too thick, add very small amounts of eggnog, until proper drizzling consistency. Drizzle over scones with a spoon or put glaze in a plastic baggie, cut off a corner tip, and drizzle that way.

CRANBERRY EGGNOG SCONES

Cranberry Eggnog Scones image

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!

Provided by Chez Christine

Categories Bread Quick Bread Recipes Scone Recipes

Time 40m

Yield 16

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.3 g, Cholesterol 24.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 263.3 mg, Sugar 13.3 g

Tips:

Choose fresh cranberries. Fresh cranberries are more flavorful and have a brighter color than frozen cranberries. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them completely before using.
Zest the orange before juicing it. The zest of an orange is the outer, colored part of the peel. It's full of flavor and aroma, and it will add a delicious citrusy flavor to your scones.
Don't overmix the dough. Overmixing the dough will make the scones tough. Mix the dough just until the ingredients are combined and no more.
Bake the scones until they're golden brown. The scones are done baking when they're golden brown on top and a toothpick inserted into the center comes out clean.

Conclusion:

These cranberry eggnog cornbread scones are a delicious and festive treat that are perfect for the holiday season. They're easy to make and can be enjoyed for breakfast, lunch, or dinner. Serve them warm with butter, honey, or jam for a truly special treat.