Cranberry-Eggnog Drop Scones

Name: Cranberry-Eggnog Drop Scones
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: about 1-1/2 dozen.
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup cold butter, cubed; 1 large egg; 1/2 cup eggnog; 1-1/2 teaspoons vanilla extract; 2/3 cup dried cranberries; 1/2 cup chopped pecans

Round out a festive brunch menu with a fresh-baked treat from the oven. My tender scones feature a pleasant eggnog flavor and a nice crunch from pecans. —Linda Hickam, Healdsburg, California

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold butter, cubed
1 large egg
1/2 cup eggnog
1-1/2 teaspoons vanilla extract
2/3 cup dried cranberries
1/2 cup chopped pecans

Directions

Preheat oven to 375°. Place first five ingredients in a food processor; pulse to blend. Add butter; pulse until coarse crumbs form. In a bowl, whisk together egg, eggnog and vanilla. Add to food processor; pulse just until blended. Remove to a bowl; stir in cranberries and pecans.
Drop mixture by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-13 minutes. Cool on a wire rack. Serve warm.

Editor's Note

This recipe was tested with commercially prepared eggnog.

Nutrition Facts

1 scone: 153 calories, 6g fat (3g saturated fat), 24mg cholesterol, 143mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Cranberry-Pecan-Eggnog Scones in Holiday & Celebrations Cookbook 2018