Scented with nutmeg, studded with plump cranberries…and topped with creamy eggnog glaze. Make up a batch of 5 Ingredient Eggnog Cranberry Scones for comfortable last-minute company.
Some years the children and I get a variety of vacation baking accomplished. Just like the 12 months we made a Gingerbread Zoo. (Wow, we should’ve been completely snowed in that 12 months.)
Some years: Not a lot. Just like the 12 months we moved from Chicago to southern Illinois every week earlier than Christmas with a three-month outdated child….
However each 12 months, we make a pair batches of those Eggnog Cranberry Scones. My child (who’s now 4) can combine them with assist; her 11-year-old sister mixes and bakes herself. With solely 5 substances, they’re straightforward to bake up a batch for:
- Pals who cease over for a Christmas cup of tea
- Final minute company
- The Christmas cookie alternate (deciphering the phrase ‘cookie’ loosely)
I posted this recipe for 3 Ingredient Cranberry Eggnog Scones a pair years in the past and it was even picked up by Relish Journal (the print model of the magazine did attribute the recipe to moi!) However I’ve up to date the recipe since then to embrace a must-make two-ingredient Eggnog Glaze. And boy, is it ever price including these further two substances.
Comfortable baking – whether or not you will have an enormous chunk of baking time – or just a bit little bit of time to take pleasure in it this 12 months. A bit vacation baking. In a jiffy: 5 Ingredient Eggnog Cranberry Scones through @TspCurry Click on To Tweet
Description
With simply 5 substances, these scones are excellent for final minute requests for baked items – or final minute company. Simply 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 big baking sheet with parchment paper. Preheat oven to 450 levels. Mud parchment paper with 1 teaspoon cornmeal if desired.
- In a big bowl, combine collectively flour and nutmeg. Sprinkle in cranberries, separating clumped-together cranberries. Pour in 1 cup eggnog and blend gently with a fork simply till included, dough shall be sticky.
- Scoop dough onto parchment paper. Unfold into 8-inch spherical. Spray the blade of a serrated knife with cooking spray and rating the dough (make knife marks) into 8 wedges.
- Bake for 17-19 minutes till high is starting to show golden. Cool 5 minutes on baking sheet, then switch to wire rack. Lower into 8 wedges.
- To make glaze, combine collectively 1 tablespoon eggnog and powdered sugar. Drizzle over cooled scones.
Notes
Methods to Make Self-Rising Flour: For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. For this recipe, I’ve used: 1 cup all-purpose flour, 1 cup complete wheat pastry flour, 1 tablespoon baking powder, 1/2 teaspoon salt.
I used common eggnog. You would most likely use low-fat. Don’t use fat-free eggnog
What are you baking for the vacations this 12 months? How do you prefer to bake with eggnog?
