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Cranberry Egg Nog Scones
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Description
A nice light scone bursting with tart fresh cranberries. A fun way to use up any leftover egg nog or cranberries from the holidays!
Ingredients
- 2 cups All-purpose Flour
- ½ cups Oats
- ⅓ cups Organic Cane Sugar, Plus 3 Tablespoons, Divided
- 1 Tablespoon Baking Powder
- ¼ teaspoons Baking Soda
- 1 pinch Salt
- ⅓ cups Butter, Cold And Cut Into Small Chunks
- 1-¼ cup Fresh Cranberries, Roughly Chopped
- ¾ cups Egg Nog (plus More If Necessary)
- 1 whole Egg White
- 1 teaspoon Water
Preparation
Preheat the oven to 400°F.
Mix the flour, oats, 1/3 cup sugar, baking powder, baking soda, and salt together. Cut the cold butter into the flour mixture using a pastry blender (or 2 knives) until the mixture resembles coarse meal. In a separate bowl, combine the cranberries and 2 tablespoons sugar and toss to coat. Add to the flour mixture. Slowly add the egg nog to the flour mixture, using only enough to bring it all together.
On a lightly floured surface, pat the dough into a rectangle, about 3/4 inches thick. Cut into 8 pieces, and place them on a parchment or Silpat-lined baking sheet. Brush them with the egg white/water mixture, and sprinkle with the remaining 1 tablespoon sugar. Bake for about 15-18 minutes, or until lightly browned. Enjoy immediately!
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