Cranberry Eggnog Scones~

Adapted from America's Test Kitchen

2 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons cold butter, cut into 1/4 inch cubes

1/2 cup dried cranberries

1 cup eggnog


Preheat oven to 425º.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like coarse corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy cream and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds.  Pat into a round about 1 inch tall.  Cut into 8 wedges.


Place onto ungreased or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar if desired.  Bake 12-15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.


You may also make these in the food processor.  Be careful not to over process.


Makes 8.

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