Cranberry Eggnog Cornbread Scones

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup butter chilled
• 0.5 cup cornmeal 
• 0.8 cup craisins dried sweetened (, cranberries)
• 0.7 cup eggnog 
• 2 cups flour all-purpose
• 0.5 teaspoon salt 
• 0.3 cup sugar white

Equipment

• baking sheet
• oven
• mixing bowl
• pastry cutter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended.
3. Cut in the butter using a pastry cutter or two knives until coarse crumbs form.
4. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
5. 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.
6. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
7. Bake in preheated oven until risen and golden brown, about 15 minutes.
8. Serve warm or at room temperature.