Categories: sweet breads- scones
Ingredients
- 1 tsp. cornmeal (optional)
- 2 cups self-rising flour
- 1/2 tsp. nutmeg
- 1 cup eggnog
- 1/4 cup dried cranberries
- 1 tsp. turbinado (raw) sugar (optional)
Directions
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Preheat oven to 450 degrees. Line a large baking sheet with parchment paper and dust with cornmeal if using.
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Combine flour and nutmeg in a mixing bowl. Pour in 1 cup eggnog and stir gently with a fork just until incorporated. Fold in cranberries. Dough will be sticky.
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Scoop dough onto parchment. Pat into 10-inch round. Sprinkle with turbinado sugar, if using. Spray the blade if a serrated knife with cooking spray and score dough into 8 wedges.
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Bake 20 minutes, or until top is beginning to turn golden. Let cool 5 minutes on pan, then transfer to wire rack. Cut into 8 wedges.