This scone is like taking a bite of Christmas, eggnog and bourbon soaked cranberries…. the perfect start to Christmas morning or perhaps your perfect morning for these scones are New Year’s weekend , when you still have the last of the eggnog left and you are wondering how to use it. I do think this recipe is worthy buying some eggnog for your holiday but if you don’t have any eggnog, please feel free to replace the 1 cup of eggnog with 1 cup of heavy cream.
From by the bay, wishing you sweet eggnog food memories!
Cranberry Eggnog Scones
Makes approximately 8 sconces
- 1/4 cup bourbon or rum or apple juice depending on preference ( I use Bourbon)
- 3/4 cup dried cranberries
- 2 3/4 cups all purpose flour
- 6 tablespoons sugar
- 1 1/2 tablspoons baking powder
- 1 teaspoon fine sea salt
- 1/2 cup ( 1 stick) unsalted butter, chilled and diced
- 2 large eggs
- 1 cup chilled eggnog, plus more for brushing
- Demerara or raw sugar (for sprinkling)
In a small sauce pan add bourbon and dried cranberries. Bring to a simmer and stir a few times. Turn off heat and set aside for 15 minutes. There liquid should be soaked up by the cranberries , if not strain any remaining liquid and set the cranberries aside. Preheat oven to 400 degrees F. Sift flour and baking powder into a large mixing bowl. Add sugar and salt and whisk together. Add butter and blend with fingertips until mixture resembles a coarse meal. Mix in cranberries. Whisk eggnog and eggs in a small bowl and add to the flour mixture. Stir until just combined do not overwork. Transfer dough to a lightly floured work surface and pat to 1 inch round. Cut out rounds using 3 inch cookie cutter. Gather dough to cut additional rounds. Transfer scones to a parchment lined baking sheet. Brush dough with eggnog and sprinkle with demerara sugar. Bake scones for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking until golden brown approximately 15 to 20 minutes. Cool slightly and serve warm or at room temperature. Scones are best eaten same day.