Simple but tasty menu Cranberry Eggnog Cornbread Scones

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Cranberry Eggnog Cornbread Scones

"This might be one of the satisfactory scone recipes I've made. The texture is fine and the taste is outstanding. They have just a hint of eggnog, so even those who are not large fans of the drink will like them."

Ingredients :

2 cups all-reason flour
half cup cornmeal
1/three cup white sugar
1 tablespoon baking powder
half of teaspoon salt
1/3 cup butter, chilled
3/four cup craisins (sweetened, dried cranberries)
2/3 cup eggnog

Instructions :

Prep : 20M	Cook : 8M	Ready in : 35M

Preheat oven to 375 degrees F (one hundred ninety degrees C). Lightly grease a baking sheet.
Stir the flour, cornmeal, sugar, baking powder, and salt collectively in a mixing bowl till blended. Cut within the butter using a pastry cutter or two knives till coarse crumbs form. Mix inside the craisins. Use a fork to stir in the eggnog and make a sticky dough.
Turn the dough out onto a lightly floured floor; dip palms in flour and knead the dough about 10 instances. Pat the dough out into a disk about half of inch thick. Dip a 2 inch diameter biscuit cutter into a few flour, and reduce out 8 to ten rounds. Place rounds approximately 2 inches apart on prepared baking sheet. Use up last dough via patting it into a smaller disk and reducing again.
Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Notes :

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