scones are a delightful twist on a classic holiday treat, blending the creamy richness of eggnog with the tartness of fresh cranberries. Perfect for cozy mornings or festive gatherings, they’re sure to become a seasonal favorite.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Tips From The Kitchen
Use cold butter to ensure flaky, tender scones.
Handle the dough gently and avoid overmixing to keep the texture light.
Brush the tops with a little milk or egg wash before baking for a golden finish.
Ingredients
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Why You'll Keep Making This
These scones combine the rich, creamy flavor of eggnog with the tartness of cranberries, creating a perfect balance of sweet and tangy. They are tender, buttery, and have a festive touch that makes them ideal for holiday mornings or cozy afternoons.
Step 1
Lightly heat your oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a big bowl, combine the flour, oats, brown sugar, baking powder, salt, and baking soda. Cut the butter into the dry ingredients until the mixture looks crumbly. Then, stir in the cranberries, pecans, and orange zest so everything is evenly mixed. Pour in the eggnog and give it a gentle stir until the dough just comes together.
Step 2
Turn the dough out onto a floured surface and divide it into two pieces. If it feels sticky, sprinkle a little more flour on top. Shape each piece into a roughly 6-inch round disk by gently pressing it down. Sprinkle some coarse sparkling sugar over the tops. Using a sharp knife or bench scraper, cut each disk into 8 wedges, slicing straight down to create clean edges—this helps the scones rise nicely. Don’t separate the wedges just yet.
Step 3
Carefully transfer the rounds to the prepared baking sheet, leaving about an inch of space between the wider edges of the wedges. Bake them for around 20 minutes, or until they start to turn golden brown. These are best enjoyed warm, so serve them fresh from the oven.
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Perfect Pairings
Serve warm with a pat of butter or a drizzle of honey. They pair wonderfully with a cup of hot coffee, tea, or even a glass of spiced cider. For a festive touch, add a dusting of powdered sugar on top before serving.
Best Storage Tips
Store leftover scones in an airtight container at room temperature for up to two days. To keep them fresh longer, freeze wrapped scones and thaw at room temperature or warm briefly in the oven before eating.
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Fresh cranberries can be used, but they may add extra moisture and tartness. You might want to reduce the eggnog slightly to compensate.
What can I substitute for eggnog if I don’t have any?
You can use milk mixed with a little vanilla and a pinch of nutmeg or cinnamon as a substitute for eggnog.
How do I store the scones if I don’t eat them all at once?
Store cooled scones in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Can I make the dough ahead of time?
Yes, you can prepare the dough, shape it into rounds, wrap tightly, and refrigerate for up to 24 hours before baking.
Why should I cut the scones into wedges before baking?
Cutting before baking helps the scones rise evenly and creates clean edges for a better texture.
Can I omit the pecans if I have a nut allergy?
Yes, you can leave out the pecans or replace them with seeds like sunflower or pumpkin seeds.
Should I separate the wedges before baking?
No, keep the wedges together on the baking sheet; this helps them rise taller and keeps them moist.
What’s the best way to reheat leftover scones?
Warm them in a toaster oven or conventional oven at 300°F for 5-7 minutes to retain their texture.
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