My go-to scones recipe is made with rich heavy cream. For a festive change of pace I swapped out the cream.

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Use a pastry blender or two forks or your fingertips to cut the cold butter into the flour mixture.

Eggnog scones. Cranberry eggnog scones are tender scrumptious and spiked with eggnog. Set the mixture in the refrigerator. Cut the butter into smaller pieces add it to the dry ingredients and cut in the butter with your hands or a pastry blender until only pea sized pieces of butter remain.

Stir the wet ingredients into the. Sift the flour baking powder salt nutmeg cinnamon and both sugars in a large bowl. Use a fork to whisk together 34 cup eggnog and vanilla.

In a large mixing bowl whisk together flour sugar cinnamon nutmeg baking powder and salt. In a large mixing bowl combine the flour salt cinnamon nutmeg and sugar. In a small bowl whisk together the egg vanilla extract rum extract and eggnog.

Eggnog Scones Preheat the oven to 400ºF. Use a pastry cutter to cut the cold butter into the flour mixture.

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