5-Ingredient Eggnog Cranberry Scones

With just 5 ingredients, these scones are perfect for last minute requests for baked goods – or last minute guests. Just don’t skip the creamy eggnog glaze.

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


  • 2 cups self-rising flour
  • 1/2 teaspoon nutmeg
  • 1 cup + 1 tablespoon eggnog, divided
  • 1/4 cup dried cranberries
  • 1/4 cup powdered sugar


  1. Line a large baking sheet with parchment paper. Preheat oven to 450 degrees. Dust parchment paper with 1 teaspoon cornmeal if desired.
  2. In a large bowl, mix together flour and nutmeg. Sprinkle in cranberries, separating clumped-together cranberries. Pour in 1 cup eggnog and mix gently with a fork just until incorporated, dough will be sticky.
  3. Scoop dough onto parchment paper. Spread into 8-inch round. Spray the blade of a serrated knife with cooking spray and score the dough (make knife marks) into 8 wedges.
  4. Bake for 17-19 minutes until top is beginning to turn golden. Cool 5 minutes on baking sheet, then transfer to wire rack. Cut into 8 wedges.
  5. To make glaze, mix together 1 tablespoon eggnog and powdered sugar. Drizzle over cooled scones.


How to Make Self-Rising Flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. For this recipe, I have used: 1 cup all-purpose flour, 1 cup whole wheat pastry flour, 1 tablespoon baking powder, 1/2 teaspoon salt.
I used regular eggnog. You could probably use low-fat. Don’t use fat-free eggnog