CRANBERRY-EGGNOG DROP SCONES

Cranberry-Eggnog Drop Scones image

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

Provided by Taste of Home

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Previous Next

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

Steps:

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 : Calories 153 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 143mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges