Cranberry Eggnog Scones with White Chocolate Glaze
Rich and decadent eggnog scones with bursts of tart cranberry topped with white chocolate glaze.
Ingredients
Cranberry Eggnog Scones
- 1 ½ cups all purpose flour plus extra for dusting
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter frozen
- 1 cup fresh cranberries cut in half
- ⅔ cup eggnog plus more for brushing
- 1 cup powdered sugar
White Chocolate Glaze
- ¼ cup white chocolate chopped
- 2 teaspoons full fat eggnog
- 1 teaspoon light corn syrup
- ½ teaspoon shortening
- ¼ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 350F. Ensure your butter is frozen or put in the freezer to freeze for at least an hour. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, salt, and nutmeg. Using a cheese grater, grate frozen butter into the dry ingredients and mix until it resembles large crumbs.
- Stir in cranberries. Pour in the eggnog and stir until just combined.
- Flour a work surface and place dough on top. Knead a couple times and then form a large circle about ½ inch thick. Cut into 8 equal triangles.
- Place the scones on the parchment paper. Brush the tops lightly with eggnog. Bake for 25-30 minutes until golden.
- While the scones cool slightly, make the white chocolate glaze. Combine all of the glaze ingredients in a small bowl and microwave for 15 seconds at a time, until the chocolate is fully melted.
- Drizzle glaze over scones and serve.