These scones are a delightful blend of tart cranberries and rich, creamy eggnog, perfect for cozy mornings or festive gatherings. They’re easy to make and bring a warm, comforting flavor to your table.
Start by heating your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a big bowl, mix together 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 until everything is evenly combined. Pour in the eggnog and mix just until the dough comes together.
Turn the dough out onto a floured surface and divide it in half. Lightly flour your hands and the surface as needed, then shape each piece into a round disk about 6 inches across. Sprinkle the tops with some coarse sparkling sugar. Using a sharp knife or bench scraper, cut each disk into 8 wedges, cutting straight down to help the scones rise, but don’t separate the wedges just yet.
Carefully transfer the rounds onto the prepared baking sheet, leaving about an inch of space between the wedges so they have room to spread a bit. Bake for around 20 minutes, or until the scones start to turn golden brown on top. They’re best enjoyed warm, so dig in soon after they come out of the oven!
- Use cold butter to ensure the scones are flaky and tender.
- Don’t overmix the dough; mix just until combined to keep them light.
- Brush the tops with a little eggnog before baking for a shiny, golden finish.
These scones blend the tartness of cranberries with the rich, warm flavor of eggnog, creating a festive treat perfect for chilly mornings or holiday gatherings. They are tender, slightly sweet, and full of seasonal charm that will brighten any table.
Serve warm with a pat of butter or a drizzle of honey. They pair wonderfully with a cup of hot tea, coffee, or even a spiced latte for a cozy treat.
Store scones in an airtight container at room temperature for up to two days. For longer freshness, freeze them wrapped tightly and reheat in the oven before serving.
