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Friday, March 25, 2016

cranberry eggnog cornbread scones

Ingredients

  • Servings: 8
  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/3 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, chilled
  • 3/4 cup craisins (sweetened, dried cranberries)
  • 2/3 cup eggnog

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet.
  • 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.
  • turn the dough out 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.
  • bake in preheated oven until risen and golden brown, about 15 minutes. serve warm or at room temperature.

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