Cranberry Eggnog Scones Tasty Recipes

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Cranberry Eggnog Scones

"I like making these eggnog scones for my coworkers the week earlier than we all take off for the yr and shut down the office. I also carry in a carton of eggnog for use as creamer in our espresso. They love the little greater treat!"

Ingredients :

2 1/2 cups all-motive flour
1 cup rolled oats
half cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
1 cup dried cranberries
1 cup chopped pecans
1 teaspoon grated orange zest
1 cup eggnog
1 tablespoon coarse glowing sugar, or as needed (optionally available)

Instructions :

Prep : 20M	Cook : 16M	Ready in : 40M

Preheat the oven to 375 degrees F (one hundred ninety levels C). Line a baking sheet with parchment paper.
Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a huge blending bowl. Cut in butter till mixture seems crumbly. Mix in cranberries, pecans, and orange zest until frivolously allotted. Stir in eggnog.
Turn dough out on a well floured floor and reduce into 2 pieces. Keep sprinkling on flour if wished. Form every piece into a disk and lightly pat every disk right into a round about 6 inches in diameter. Sprinkle every disk with coarse glowing sugar. Cut every spherical into 8 wedges using a bench scraper or sharp knife. Cut directly down thru the dough so you shear the edges; this allows the scones rise. Don't separate the wedges.
Transfer dough circles to the prepared baking sheet. Separate the wedges barely; there need to be approximately 1 inch among the broader edges.
Bake in the preheated oven until scones are just starting to brown, approximately 20 minutes. Serve heat.

Notes :

Substitute chocolate chips for the pecans if favored.
You can reheat the scones for 10 minutes, gently tented with foil, in an oven preheated to 350 levels F (one hundred seventy five ranges C).

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