Scones are one of my favorite occasional breakfast indulgences. I don’t usually make them unless we have company coming over or there is a special occasion, and I am not sure why because they really couldn’t be any simpler to make. Have you ever been intimidated to make scones at home? If this rings true, I am here to change that mindset for you with one of the simplest scone recipes out there! With a little help from one of my seasonal favorites, egg nog, this recipe could not be any easier to whip up! My cranberry egg nog scones are perfect for any holiday baking that you might be doing and you will love how quickly you can make homemade scones right in your own kitchen.
Egg nog is one of my favorite ingredients to use at this time of year to really infuse desserts with flavor without having to add a ton of ingredients. Because it’s already spiced with all of the holiday flavors and the base is basically cream and milk, it’s the perfect base for an ice cream, or to use in baked goods like scones! The richness from the egg nog pairs perfectly with the tart cranberries and makes for a super festive breakfast addition all season long.
These scones couldn’t be any easier, and they truly require little to no skills in the baking department. You can impress your friends and family with bakery style scones and they don’t have to know how easy it was for you to make them. (Your secret is safe with me.) There isn’t anything better than a cup of coffee in the morning with one of these cranberry egg nog scones, but they also make the perfect afternoon treat with a cup of hot coca too. You will love having these on hand throughout the Christmas season and they are so pretty too!
Ingredients:
1 1/2 Cups All Purpose Flour + extra for dusting
2 Tsp. Baking Powder
1 Tsp. Kosher Salt
6 Tbsp. Cold Unsalted Butter, cut into small squares
1 Cup Fresh Cranberries, Sliced in Half
2/3 Cup Egg Nog + 2 Tbsp.
1 Cup Powdered Sugar
Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, and salt in a large bowl and then add butter breaking up with hands into the flour until the butter is about the size of peas and incorporated throughout.
Stir in cranberries at this time and coat thoroughly with flour.
Pour in 2/3 cup of egg nog and stir with a wooden spoon to just combine.
Sprinkle a liberal amount of flour onto a clean surface and then place dough on top.
Knead a few times, adding more flour if needed for stickiness and form into a large circle, about 1/2” thick.
Slice into 8 triangles and place onto a parchment lined baking sheet.
Brush the tops of the scones lightly with egg nog and then bake for 25-30 minutes until tops of scones are golden brown.
While the scones cool slightly, make the glaze be combining powdered sugar and 1-2 Tbsp. of egg nog and whisk to combine until glaze is thin enough to drizzle, but is not watery.
Drizzle over the top of the scones and serve immediately.
Store in refrigerator for up to a week.
Pretty easy right? Pin this recipe to save and make for your holiday brunches coming up in the next few weeks. Happy holidays friends!
