Description
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.
Ingredients
Scale
- 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
Instructions
- Line a large baking sheet with parchment paper. Preheat oven to 450 degrees. Dust parchment paper with 1 teaspoon cornmeal if desired.
- 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.
- 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.
- 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.
- To make glaze, mix together 1 tablespoon eggnog and powdered sugar. Drizzle over cooled scones.
Notes
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
