Scones with Cranberry Eggnog Cornbread

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Scones with Cranberry Eggnog Cornbread

Cranberry Eggnog Cornbread Scones

Published on June 18, 2020

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

  2. Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.

  3. Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.

  4. Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Nutrition Facts (per serving)

312Calories10g Fat52g Carbs5g Protein
Nutrition FactsServings Per Recipe8Calories312% Daily Value *Total Fat10g12%Saturated Fat6g30%Cholesterol33mg11%Sodium395mg17%Total Carbohydrate52g19%Dietary Fiber2g6%Total Sugars19gProtein5gVitamin C0mg2%Calcium136mg10%Iron2mg12%Potassium89mg2%

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