Christmas Cranberry Scones

With Christmas cranberry scones, you take a delicious teaparty recipe and make it more festive for the holiday season. These will work for an elegant, casual, or children's holiday party.

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Makes 8 large or 16 small scones

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

If you are using fresh or frozen cranberries, sweeten ½ cup of them first with 2 tablespoons of sugar or one tablespoon of honey mixed with 1 tablespoon of water. Let stand at least 5 minutes.

Sift together

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

with 1/4 cup sugar. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.

Add 4 tablespoons of chilled unsalted butter chopped into small pea-sized pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.

In a separate bowl, combine

3/4 cup eggnog (or 1 beaten egg plus 2/3 cup buttermilk)

Add sweetened fresh or frozen cranberries, or use ½ cup dried cranberries

plus 1/2 cup chopped pecans

optional: 1/4 cup green candied fruit, such as citron or cherries

(For a more natural choice, add 1/4 cup dried currants, blueberries, or cherries).

Add to flour mixture and stir just until blended.

If you are making these Christmas cranberry scones in large triangular scones, pat all the dough into a circle on a floured board and cut into wedges. Or you can roll out to 3/4 inch thickness and use your holiday cookie cutter.

If you are making small scones, divide the dough in half, pat into two rounds, then cut into wedges.

Brush tops with an egg glaze (1 egg beaten with 2 tablespoons milk). Dust lightly with confectioner’s sugar or use a decorative holiday sugar.

Place on the baking sheet, bake for 15 minutes until lightly golden. Cool on wire racks.

Cape Cod cranberry cream cheese spread: In a food processor, mix 1/2 cup frozen cranberries with 1/4 cup sugar and 8 ounces cream cheese. Chill before serving.

Serve warm with a cinnamon spice or cranberry green tea.

Happy holidays!