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3 Ingredient Eggnog Scones |

Cranberry Eggnog Scones

  • Author: by Serena Ball, RD
  • Yield: 8 scones 1x


Just 3 ingredients combine to make scopes in just 20 minutes from the oven: Self-rising flour, evaporated milk, and turbinado sugar for dusting.


  • 2 cups self-rising flour
  • 1/2 teaspoon nutmeg
  • 1 cup + 2 teaspoons eggnog (I didn’t use low-fat, but you probably could, just NOT fat-free)
  • 1/4 cup dried cranberries
  • Optional:
  • 1 teaspoon turbinado sugar for sprinkling on top
  • 1 teaspoon cornmeal for spreading on parchment


  1. Line a large baking sheet with parchment paper. Preheat oven to 450 degrees.
  2. In a large bowl, mix together flour and nutmeg. Pour in 1 cup eggnog and mix gently with a fork just until incorporated. Fold in cranberries.
  3. Dust parchment paper with cornmeal if desired.
  4. Scoop sticky dough onto cornmeal dusted parchment paper. Spread into 10-inch round. Sprinkle with turbinado sugar if desired. Brush with 2 teaspoons eggnog. Spray the blade of a serrated knife with cooking spray and score the dough into 8 wedges.
  5. Bake for 20 minutes until top is beginning to turn golden. Cool 5 minutes on baking sheet, then transfer to wire rack. Cut into 8 wedges.