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Cranberry-Eggnog Drop Scones

Round out a festive brunch menu with a fresh-baked treat from the oven. My tender scones feature a pleasant eggnog flavor and a nice crunch from pecans. —Linda Hickam, Healdsburg, California
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    about 1-1/2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 1 large egg, room temperature
  • 1/2 cup eggnog
  • 1-1/2 teaspoons vanilla extract
  • 2/3 cup dried cranberries
  • 1/2 cup chopped pecans

Directions

  • Preheat oven to 375°. Place the first 5 ingredients in a food processor; pulse to blend. Add butter; pulse until coarse crumbs form. In a bowl, whisk together egg, eggnog and vanilla. Add to food processor; pulse just until blended. Remove to a bowl; stir in cranberries and pecans.
  • Drop mixture by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-13 minutes. Cool on a wire rack. Serve warm.
Nutrition Facts
1 scone: 153 calories, 6g fat (3g saturated fat), 24mg cholesterol, 143mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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