Eggnog Scones with Cranberries

Ingredients 0/12

Step 1

Lightly heat your oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a big bowl, combine the flour, oats, brown sugar, baking powder, salt, and baking soda. Cut the butter into the dry ingredients until the mixture looks crumbly. Then, stir in the cranberries, pecans, and orange zest so everything is evenly mixed. Pour in the eggnog and give it a gentle stir until the dough just comes together.

Step 2

Turn the dough out onto a floured surface and divide it into two pieces. If it feels sticky, sprinkle a little more flour on top. Shape each piece into a roughly 6-inch round disk by gently pressing it down. Sprinkle some coarse sparkling sugar over the tops. Using a sharp knife or bench scraper, cut each disk into 8 wedges, slicing straight down to create clean edges—this helps the scones rise nicely. Don’t separate the wedges just yet.

Step 3

Carefully transfer the rounds to the prepared baking sheet, leaving about an inch of space between the wider edges of the wedges. Bake them for around 20 minutes, or until they start to turn golden brown. These are best enjoyed warm, so serve them fresh from the oven.