Cranberry Eggnog Scones - cooking recipe

Ingredients
    2 1/2 cups all-purpose flour
    1 cup rolled oats
    1/2 cup brown sugar
    1 tablespoon baking powder
    3/4 teaspoon salt
    1/2 teaspoon baking soda
    1/2 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 (optional)
Preparation
    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.

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