Simple Cuisine Menu Cranberry Eggnog Scones :: You Have To Try

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Cranberry Eggnog Scones

"I like making these eggnog scones for my coworkers the week before we all take off for the 12 months and close down the workplace. I also deliver in a carton of eggnog to be used as creamer in our coffee. They love the little greater deal with!"

Ingredients :

• 2 1/2 cups all-purpose flour
• 1 cup rolled oats
• half of cup brown sugar
• 1 tablespoon baking powder
• three/4 teaspoon salt
• half of teaspoon baking soda
• half cup butter
• 1 cup dried cranberries
• 1 cup chopped pecans
• 1 teaspoon grated orange zest
• 1 cup eggnog
• 1 tablespoon coarse sparkling sugar, or as needed (elective)

Instructions :

Prep : 20M	Cook : 16M	Ready in : 40M

• Preheat the oven to 375 tiers F (a hundred ninety tiers C). Line a baking sheet with parchment paper.
• Mix flour, oats, brown sugar, baking powder, salt, and baking soda collectively in a big blending bowl. Cut in butter till combination looks crumbly. Mix in cranberries, pecans, and orange zest until calmly dispensed. Stir in eggnog.
• Turn dough out on a properly floured floor and cut into 2 pieces. Keep sprinkling on flour if needed. Form every piece right into a disk and lightly pat each disk right into a round about 6 inches in diameter. Sprinkle each disk with coarse glowing sugar. Cut each round into eight wedges using a bench scraper or sharp knife. Cut instantly down thru the dough so you shear the rims; this allows the scones upward thrust. Don't separate the wedges.
• Transfer dough circles to the organized baking sheet. Separate the wedges barely; there should be about 1 inch between the broader edges.
• Bake inside the preheated oven until scones are simply beginning to brown, approximately 20 minutes. Serve warm.

Notes :

• Substitute chocolate chips for the pecans if desired.
• You can reheat the scones for 10 minutes, lightly tented with foil, in an oven preheated to 350 degrees F (a hundred seventy five ranges C).

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