Cranberry Eggnog & Almond Scones

Here is a Christmas Scone Poem….for your reading pleasure.

I have this friend, she likes scones.
I love this friend…she is so sweet and dear and,
I thought she needed a few more pounds on her bones so…
I baked a new treat for her, this year.
Christmassy scone.  

The end. 

So since I just happened to have eggnog staring me down every time I open my fridge I decided “hey why not give scones with eggnog a whirl.”   Eggnog is Christmassy right?!

Lovelyness…the eggnog gives these scones just the perfect hint of nutmeg and rich eggy flavor.  I didn’t add any extra spices I wanted to see if the eggnog could do it all on it’s own.  And it did!  I suppose you could add nutmeg and cinnamon, but why?   I think the perfect scone is simple, tender, and not too big for it’s britches…(meaning not too overpowering in the flavor department).  And that is just what this recipe achieved!

If you have a scone lover in your life I think you should whip up a batch of these Cranberry Eggnog & Almond Scones wrap them in plastic wrap, top it with a bow, and go knock on their door.

DING dong Scone delivery ; )!


So here’s the recipe…if you would like a few more details….you can continue on past the print out!



An awesome ingredient that I recently discovered is turbinado sugar, it’s pure and full of flavor, I love it.  But if you can’t find it brown sugar will do just fine…I promise.   Notice I have my laptop tuned in to Pandora Christmas music…ahh Christmas music, and pandora are the best.  Thumbs up if I want more of the same, thumbs down if I don’t want to hear a song.  Pandora where have you been all my life?!


Ok so here’s how ya do it!  1. Mix dry ingredients together in a bowl, cut in butter with a pastry cutter.  2. Whisk together eggnog, egg, and almond flavoring.  Feel free to add more almond flavoring if you like or if you don’t like feel free to leave it out all together.  3. Make a well in your dry ingredients, pour in wet and combine.  Do not over mix, dough will still be crumbly.  4. Dump out on to lightly floured surface bring dough together with hands, divide into two.  Form two 8″ discs.


Place dough on parchment lined baking sheets and brush with eggnog.  This step adds another layer of eggnog flavor…but wait there’s more!



Press cranberries, if you like, into the top, or leave them out, I left them off one of the rounds.  Sprinkle with slivered almond, and sugar.  Place in freezer for 20 minutes.  Remove and cut like a pie into 6 or 8 wedges.  Rocking the knife back and forth a bit to just barely separate the wedges. Then into a 350 degree oven for 30 minutes.

 Why the freezer?   King Arthur Flour website says this gives scones great texture and a higher rise…and I have found this to be absolutely true.  The times that I have skipped this step, my scones are not as tender and fluffy as when I take the time to pop them in the freezer for 20-30 minutes.
Now for yet another layer of eggnoggyness.  Mix powdered sugar with eggnog to and drizzle it all over, the hot from the oven, scones!


Do you hear the angels singing?  Heavenly.



Will you make these for your scone loving friends…or maybe for Christmas morn?  I hope so!  What have you been baking these days?  Or are you just reaping the benefits of others baking frenzies?
Stay well! Blessings to you during these busy days! Remember to relax and enjoy!
Love ya, Sheila
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  1. 1

    oooh! I’ll take a slice!

  2. 2
    Kathy Faberge :

    These look delicious! I will have to make these.
    Kathy Faberge

  3. 3
    Linda :

    MMMMM!!! I absolutely love scones! I can never find dried cranberries around here that aren’t loaded with sugar, so I’m going to to try it with some fresh cranberries. I’ve never put mine in the freezer before baking. I’ll have to try that out.

    • 3.1
      Sheila :

      I know, I have always wondered why I can’t find them with out sugar too! Let me know how the fresh cranberries go!

  4. 4

    These look so good!! There’s something about scones that is just so rustic, and these are beautiful 🙂

  5. 5

    hmmm, looks yummy and beautiful, so lovely. I have to make this