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Cranberry Eggnog Scones

Rated as 5 out of 5 Stars

"I like making these eggnog scones for my coworkers the week before we all take off for the year and shut down the office. I also bring in a carton of eggnog to be used as creamer in our coffee. They love the little extra treat!"
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40 m servings 262
Original recipe yields 16 servings (16 scones)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
  3. Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
  4. Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
  5. Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.


  • Cook's Notes:
  • Substitute chocolate chips for the pecans if desired.
  • You can reheat the scones for 10 minutes, lightly tented with foil, in an oven preheated to 350 degrees F (175 degrees C).

Nutrition Facts

Per Serving: 262 calories; 12.4 35.3 4 25 263 Full nutrition

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Delicious! Will make again!

A great way to use leftover eggnog. I made this recipe twice exactly as presented and it worked perfectly. The scones were a big hit with the people I shared them with.