Cranberry Eggnog Cornbread Scones

Cranberry Eggnog Cornbread Scones

Made  times
jowolf2 52

"This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them."
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35 m servings 312 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 51.7g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  2. 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.
  3. Turn the 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 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.
  4. Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.


  1. 51 Ratings

Most helpful positive review

Very nice. I had some eggnog that was getting over the hill and wanted to use it up. This looked like a wonderfully different and elegant recipe. I added 1/4 tsp. ground nutmeg to help bring out...

Most helpful critical review

These scones are pretty good. Not too sweet and the cornmeal gives a nice texture. I couldnt tell they had eggnog in them, but they made a nice addition to the egg casserole I made for breakfa...

Most helpful
Most positive
Least positive

Very nice. I had some eggnog that was getting over the hill and wanted to use it up. This looked like a wonderfully different and elegant recipe. I added 1/4 tsp. ground nutmeg to help bring out...

These are delicious scones. I like the slight crunch that the cornmeal gives them. I baked it as one large round scone rather than cutting into smaller scones and just increased the baking tim...

This is a fast and delicious recipe that Hubby and I just love! Sometimes I substitute currants, sometimes use plain milk instead of egg nog, but they're always yummy!

These were a huge hit at a brunch I hosted. I kept them warm by using a warming plate, and the next time I might take one viewers suggestion and add a few eggnog spices for that extra flavor. Th...

Very easy recipe, tasted really good. The eggnog taste is subtle not in your face. The round ones looked a little to perfect thought (like inexpensive canned biscuits) , so I cut the second batc...

These were fabulous! Easy to make and even BETTER to eat. Mmmmmmm....

Yum! I made these with the listed ingredients and they were great. Instead of making round scones, I cut the patted out round into 8 wedges (personal preference for wedge shaped scones!). After ...

I halved the recipe and used corn muffin mix, rather than just cornmeal. These were simple to make (once I got past rubbing in the butter. I'm a bit of a novice at pastries.) and turned out wo...

I used maraschino cherries instead of craisins. These were easy to make. They had a great eggnog taste.

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