THE RECIPE JOURNAL · Breakfast
Cranberry Eggnog Flavored Scones
These scones combine the festive flavors of creamy eggnog and tart cranberries for a delightful treat perfect any time of year. They’re easy to make and wonderful for sharing with friends over a warm cup of coffee or tea.
FROM THE KITCHEN • Cranberry Eggnog Flavored Scones
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
First, heat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a big bowl, combine the flour, oats, brown sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture looks crumbly, then stir in the cranberries, pecans, and orange zest so everything is evenly mixed. Pour in the eggnog and give it a gentle stir to bring the dough together.
02
Step 2
Turn the dough out onto a floured surface and divide it into two pieces. Keep sprinkling on a bit of flour if the dough feels sticky. Shape each piece into a round disk about 6 inches across, then sprinkle some coarse sparkling sugar on top. Using a sharp knife or bench scraper, cut each disk into 8 wedges, slicing straight down to help the scones rise, but don’t separate the wedges just yet.
03
Step 3
Carefully transfer the dough rounds to your prepared baking sheet, spacing the wedges about an inch apart at the wider edges. Pop them into the oven and bake until they’re just starting to turn golden, about 20 minutes. Enjoy them warm for the best flavor!
Why you’ll love it
These scones combine the festive flavors of cranberry and eggnog, making them perfect for holiday mornings or cozy afternoons. They are tender, slightly sweet, and have a lovely hint of spice that feels both comforting and special.
How to serve
Serve warm with a pat of butter or a drizzle of honey for extra sweetness. They also pair wonderfully with a cup of hot tea, coffee, or even a glass of eggnog for a full holiday treat.
Storage & leftovers
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze the scones in a sealed bag and reheat them in the oven to restore freshness.
