Imagine biting into a scone so decadent, it feels like Christmas morning in every single bite! These Cranberry Orange and Eggnog Scones are not just a recipe - they're a festive experience that transforms your ordinary breakfast into a celebration of seasonal flavors. Bursting with tangy cranberries, zesty orange, and rich eggnog, these scones are about to become your new holiday obsession that will have everyone asking, "Where did you get this amazing recipe?"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup dried cranberries
- 1 tablespoon orange zest
- 1/2 cup eggnog
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- Take the 1/2 cup of cold butter and cut it into small cubes. Add the cubed butter to the dry ingredients. Using a pastry cutter, fork, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Make sure there are still small pieces of butter visible for a flaky texture.
- Fold in the 1/2 cup of dried cranberries and 1 tablespoon of orange zest, mixing gently to distribute them evenly throughout the dough.
- Pour in the 1/2 cup of eggnog. Stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be slightly sticky but hold together.
- Transfer the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. If the dough is too sticky, sprinkle a little more flour on top and on your hands.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges, like a pizza. Carefully transfer the scones to the prepared baking sheet, leaving some space between each piece.
- For a golden finish, you can brush the tops of the scones with a little extra eggnog or milk before baking.
- Bake the scones in the preheated oven for about 15-20 minutes, or until they are lightly golden on top and a toothpick inserted in the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the scones warm or at room temperature, optionally drizzled with a simple glaze made from powdered sugar and a splash of eggnog for extra sweetness.
Tips
- Keep your butter COLD - this is the secret to flaky, tender scones. Cold butter creates those delightful little pockets of flavor when it melts during baking.
- Don't overmix the dough! Mix just until ingredients are combined to ensure a light, tender texture.
- Use a sharp knife or bench scraper when cutting your scones to get clean, even edges.
- For extra richness, brush the tops with eggnog before baking for a beautiful golden finish.
- Let the scones cool slightly before serving to allow them to set properly and develop their full flavor profile.
- Store in an airtight container and enjoy within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
