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Scented with nutmeg, studded with plump cranberries…and topped with creamy eggnog glaze. Make up a batch of 5 Ingredient Eggnog Cranberry Scones for happy last-minute guests.
Some years the kids and I get a lot of holiday baking done. Like the year we made a Gingerbread Zoo. (Wow, we must’ve been totally snowed in that year.)
Some years: Not so much. Like the year we moved from Chicago to southern Illinois a week before Christmas with a three-month old baby….
But every year, we make a couple batches of these Eggnog Cranberry Scones. My baby (who is now four) can mix them with help; her 11-year-old sister mixes and bakes herself. With only five ingredients, they’re easy to bake up a batch for:
- Friends who stop over for a Christmas cup of tea
- Last minute guests
- The Christmas cookie exchange (interpreting the word ‘cookie’ loosely)
I posted this recipe for 3 Ingredient Cranberry Eggnog Scones a couple years ago and it was even picked up by Relish Magazine (the print version of the mag did attribute the recipe to moi!) But I’ve updated the recipe since then to include a must-make two-ingredient Eggnog Glaze. And boy, is it ever worth adding these extra two ingredients.
Happy baking – whether you have a big chunk of baking time – or just a little bit of time to enjoy it this year. A little holiday baking. In a jiffy: 5 Ingredient Eggnog Cranberry Scones via @TspCurry Click To Tweet
Description
With just 5 ingredients, these scones are perfect for last minute requests for baked goods – or last minute guests. Just don’t skip the creamy eggnog glaze.
- 2 cups self-rising flour
- 1/2 teaspoon nutmeg
- 1 cup + 1 tablespoon eggnog, divided
- 1/4 cup dried cranberries
- 1/4 cup powdered sugar
- Line a large baking sheet with parchment paper. Preheat oven to 450 degrees. Dust parchment paper with 1 teaspoon cornmeal if desired.
- In a large bowl, mix together flour and nutmeg. Sprinkle in cranberries, separating clumped-together cranberries. Pour in 1 cup eggnog and mix gently with a fork just until incorporated, dough will be sticky.
- Scoop dough onto parchment paper. Spread into 8-inch round. Spray the blade of a serrated knife with cooking spray and score the dough (make knife marks) into 8 wedges.
- Bake for 17-19 minutes until top is beginning to turn golden. Cool 5 minutes on baking sheet, then transfer to wire rack. Cut into 8 wedges.
- To make glaze, mix together 1 tablespoon eggnog and powdered sugar. Drizzle over cooled scones.
Notes
How to Make Self-Rising Flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. For this recipe, I have used: 1 cup all-purpose flour, 1 cup whole wheat pastry flour, 1 tablespoon baking powder, 1/2 teaspoon salt.
I used regular eggnog. You could probably use low-fat. Don’t use fat-free eggnog
What are you baking for the holidays this year? How do you like to bake with eggnog?
