It’s totally Fall baking time, on a rainy and dreary day in the PNW.
Working with what I had on hand I whipped up a big batch of drop scones. Some for now, some to freeze later.
They are lightly sweet, with the tartness of the berries.
Cranberry Eggnog Drop Scones
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2/3 cup unsalted butter, cold, finely cubed
- 2 eggs
- 1 cup eggnog
- 1 Tbsp pure vanilla extract
- 2 cups fresh cranberries, finely chopped
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
In a large bowl add the flour, sugar, baking powder, baking soda, and salt.
Add in the butter and work with your fingers quickly, until it is pea sized crumbs (if your hands tend to run warm, cool them off in cold water and dry, before doing this).
In a separate bowl, whisk the eggs together, add in the eggnog and vanilla.
Stir into the dry ingredients until mostly mixed.
Stir in the cranberries.
Drop 6 large scones on each baking sheet.
Bake 1 tray at a time, for about 15 minutes, or until lightly golden on top.
Let rest for a few minutes, then transfer to a cooling rack.
Enjoy while warm and drizzle a little glaze or frosting on top if desired.
Once cooled, scones can be frozen to enjoy later. Seal tightly, let thaw wrapped on counter.
Makes 12 scones.