Cranberry Eggnog Cornbread Scones Recipes

CRANBERRY EGGNOG CORNBREAD SCONES

Steps:

• Preheat oven to 375°F. Lightly grease a baking sheet. Stir, first 5 ingredients, together, in a mixing bowl, until blended. Cut in butter, using a pastry blender/cutter or 2 knives, until coarse crumbs form. Mix in dried cranberries. Use a fork, to stir in the eggnog and make a sticky dough.
• Turn 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 8-10 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, until risen and golden brown, about 15 minutes. Serve warm or at room temperature. Makes 8 scones. May also cut into wedges, triangles, or cookie cutter shapes. (Larger shapes, may take a few more minutes of cooking.) EGGNOG GLAZE: Mix ingredients together, until smooth. If too thick, add very small amounts of eggnog, until proper drizzling consistency. Drizzle over scones with a spoon or put glaze in a plastic baggie, cut off a corner tip, and drizzle that way.

CRANBERRY SCONES

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.

CRANBERRY CORNBREAD SCONES

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.

CRANBERRY EGGNOG SCONES

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.

CRANBERRY EGGNOG BRAID

Steps:

• In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. , Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first 3 glaze ingredients; drizzle over braid. Dust with nutmeg.