Ingredients
- 2 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1 teaspoon grated orange zest
- 1 cup eggnog
- 1 tablespoon coarse sparkling sugar, or as needed (Optional)
Why This Dish Is So Satisfying
Tips From The Kitchen
- Don’t overmix the dough; mix just until combined to keep them light.
- Brush the tops with a little eggnog before baking for a shiny, golden finish.
Step 1
Warm your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a big bowl, mix together the flour, oats, brown sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture looks crumbly, then stir in the cranberries, pecans, and orange zest until everything is evenly combined. Pour in the eggnog and mix just until the dough comes together.
Step 2
Turn the dough out onto a floured surface and divide it in half. Lightly flour your hands and the surface as needed, then shape each piece into a round disk about 6 inches across. Sprinkle the tops with some coarse sparkling sugar. Using a sharp knife or bench scraper, cut each disk into 8 wedges, cutting straight down to help the scones rise, but don’t separate the wedges just yet.
Step 3
Carefully transfer the rounds onto the prepared baking sheet, leaving about an inch of space between the wedges so they have room to spread a bit. Bake for around 20 minutes, or until the scones start to turn golden brown on top. They’re best enjoyed warm, so dig in soon after they come out of the oven!
