Cranberry Eggnog Cornbread Scones


2 cups all-purpose flour
1/2 cup cornmeal
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter, chilled
3/4 cup dried cranberries
1 to 1 1/4 cups eggnog

Preheat oven to 375 degrees. Lightly grease a baking sheet (I use coconut oil – adds a subtle sweetness!).

In a mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Cut in the butter using a pastry cutter until blended. Mix in the Craisins. Stir in just enough eggnog and make a sticky dough.

Turn the dough out onto a lightly floured surface and knead the dough about 10 times. Pat it out into a disk about 1/2 inch thick. Cut into 8 wedges.Place them on the greased baking sheet and brush with additional eggnog. Sprinkle each scone lightly with sugar and a bit of freshly grated nutmeg.

Bake until risen and golden brown, about 20 minutes. Serve warm or at room temperature.

The Wary Buffalo 2015