Cranberry Eggnog Cornbread Scones Recipes

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CRANBERRY EGGNOG SCONES



Cranberry Eggnog Scones image

I like making these eggnog scones for my coworkers the week before we all take off for the year and shut down the office. I also bring in a carton of eggnog to be used as creamer in our coffee. They love the little extra treat!

Provided by Chez Christine

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 16

Number Of Ingredients 12

2 ½ cups all-purpose flour
1 cup rolled oats
½ cup brown sugar
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup butter
1 cup dried cranberries
1 cup chopped pecans
1 teaspoon grated orange zest
1 cup eggnog
1 tablespoon coarse sparkling sugar, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
  • Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
  • Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
  • Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.3 g, Cholesterol 24.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 263.3 mg, Sugar 13.3 g

CRANBERRY CORNBREAD SCONES



Cranberry Cornbread Scones image

Make and share this Cranberry Cornbread Scones recipe from Food.com.

Provided by Charlotte J

Categories     Scones

Time 29m

Yield 10 scones

Number Of Ingredients 8

2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter
2/3 cup milk
3/4 cup ocean spray craisins original dried sweetened cranberries

Steps:

  • Preheat oven to 400 degrees.
  • Grease a large cookie sheet.
  • Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
  • Cut butter into flour mixture with a pastry blender until coarse crumbs form.
  • Add milk and stir with fork just until a sticky dough forms.
  • Gently stir sweetened dried cranberries into dough.
  • Turn the dough out onto a floured surface and knead gently about 10 times.
  • Pat dough into a ½-inch thick circle.
  • Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.
  • Bake 14 to 18 minutes or until golden brown.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 18.5, Sodium 290.1, Carbohydrate 38.9, Fiber 1.6, Sugar 12.6, Protein 3.7

CRANBERRY SCONES



Cranberry Scones image

A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!

Provided by CRISTINA GOMEZ

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup butter, chilled and diced
1 cup fresh cranberries, roughly chopped
⅓ cup white sugar
1 grated zest of one orange
½ cup chopped walnuts
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
  • In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
  • In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 211 calories, Carbohydrate 28.6 g, Cholesterol 31.3 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4 g, Sodium 173.6 mg, Sugar 10.6 g

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