Tuesday, December 22, 2009

Cranberry Eggnog Scones

I love to pause during the hustle and bustle of the holiday season to enjoy a cup of Christmas tea. Saturday afternoon was the perfect time to invite the family to join me in front of the Christmas tree for afternoon tea.

For our Christmas tea, I tried a new recipe from Allrecipes for cranberry eggnog cornbread scones. We enjoyed them with lemon curd, almond cream and raspberry jam.

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 sweetened, dried cranberries
2/3 cup eggnog

Preheat oven to 375 degrees. Lightly grease a baking sheet. Stir the flour, cornmeal, sugar, baking powder and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the cranberries. Use a fork to stir in the eggnog and make a sticky dough. Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2-inch thick. Dip a 2-inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again. Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

I enjoyed leftover scones yesterday while Joe and the children spent the day in town, and I stayed home to wrap our gifts. I barely got everything wrapped and tucked away before they returned, but it is done!

I hope you will have a moment to linger over a cup of Christmas tea this holiday season!

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