Cranberry Eggnog Cornbread Scones Recipe -
Cranberry Eggnog Cornbread Scones Recipe
  • READY IN 35 mins

Cranberry Eggnog Cornbread Scones

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2011

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 the eggnog flavor (and because I love nutmeg). I ended up adding more eggnog to make the dough stick together. I made an eggnog-rum glaze to drizzle on top: I combined 1 1/2 Tbsp. melted butter, 1 tsp. corn syrup, 1/2 tsp. rum flavoring, 3/4 cup confectioners' sugar and 2 Tbsp. eggnog (add more or less eggnog to get the correct drizzling consistency). I then just put the glaze in a baggie, snipped off the corner and drizzled in a zig-zag pattern, letting the glaze run over the edges of the scones. Delish! Especially served warm with a nice cup of tea.

Most Helpful Critical Review
Dec 22, 2009

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 breakfast. I might add a little more eggnog next time.

Dec 08, 2008

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 time slightly. The eggnog flavour is very subtle, so if you are looking for the eggnog flavour you might want to add some nutmeg.

Jan 03, 2008

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!

Dec 19, 2008

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. Thanks!

Dec 22, 2007

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 batch into triangles, they looked much better that way. Im giving them as holiday gifts to friends.

Nov 23, 2009

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

Dec 23, 2011

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 reading comments about the eggnog flavor being very subtle, I also brushed them with a little eggnog and sprinkled them lightly with sugar and freshly-grated nutmeg before baking ... that little extra glaze adds a lot!


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 51.7 g
  • 17%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 395 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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