CRANBERRY EGGNOG SCONES

Cranberry Eggnog Scones image

Provided by @MakeItYours

Number Of Ingredients 7

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2 cups self-rising flour
1/2 teaspoon nutmeg
1 cup + 2 teaspoons eggnog (I didn't use low-fat, but you probably could, just NOT fat-free)
1/4 cup dried cranberries
Optional:
1 teaspoon turbinado sugar for sprinkling on top
1 teaspoon cornmeal for spreading on parchment

Steps:

Line a large baking sheet with parchment paper. Preheat oven to 450 degrees.
In a large bowl, mix together flour and nutmeg. Pour in 1 cup eggnog and mix gently with a fork just until incorporated. Fold in cranberries.
Dust parchment paper with cornmeal if desired.
Scoop sticky dough onto cornmeal dusted parchment paper. Spread into 10-inch round. Sprinkle with turbinado sugar if desired. Brush with 2 teaspoons eggnog. Spray the blade of a serrated knife with cooking spray and score the dough into 8 wedges.
Bake for 20 minutes until top is beginning to turn golden. Cool 5 minutes on baking sheet, then transfer to wire rack. Cut into 8 wedges.