Cranberry Eggnog Scones

I had some extra eggnog leftover this year and decided to make these scones.  Very easy to make and will be done in less than a half hour.

• 2 cups all-purpose flour (10 oz.)
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 5 tablespoons cold butter, cut into 1/4 inch cubes
• 1/2 cup dried cranberries
• 1 cup heavy eggnog

Preheat oven to 425 degrees.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy eggnog and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds.  Pat into a round about 1 inch tall, cut in 8 wedges.

Place onto ungreased  or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar, if desired.  (I did both.)  Bake 12 to 15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.

You may also make these in the food processor.  Be careful not to over process.

Makes 8 scones.

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