Categories: sweet breads- scones

Ingredients

• 1 tsp. cornmeal (optional)
• 2 cups self-rising flour
• 1/2 tsp. nutmeg
• 1 cup eggnog
• 1/4 cup dried cranberries
• 1 tsp. turbinado (raw) sugar (optional)

Directions

1. Preheat oven to 450 degrees. Line a large baking sheet with parchment paper and dust with cornmeal if using.

2. Combine flour and nutmeg in a mixing bowl. Pour in 1 cup eggnog and stir gently with a fork just until incorporated. Fold in cranberries. Dough will be sticky.

3. Scoop dough onto parchment. Pat into 10-inch round. Sprinkle with turbinado sugar, if using. Spray the blade if a serrated knife with cooking spray and score dough into 8 wedges.

4. Bake 20 minutes, or until top is beginning to turn golden. Let cool 5 minutes on pan, then transfer to wire rack. Cut into 8 wedges.

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