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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!


Recipe Summary

20 mins
20 mins
40 mins
16 scones


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • 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.

  • 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.

  • Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.

  • 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

262 calories; protein 4g; carbohydrates 35.3g; fat 12.4g; cholesterol 24.6mg; sodium 263.3mg. Full Nutrition