Eggnog Scones with Dried Cranberries

Courtesy of: Shelburne Inn & China Beach Retreat, a member of Select Registry:Distinguished Inns of North America

Ingredients:
9 cups unbleached white flour
¾-cup fine, granulated baker’s sugar
3 Tbsp. of baking powder
1 Tbsp. of baking soda
1-1/2 tsp. salt
¾-tsp. ground nutmeg
2-1/4 cups unsalted butter cut in small pieces
3 cups eggnog
1-1/2 cups dried cranberries
Grated rind of one orange

Preparation:
Sift dry ingredients together into a large mixing bowl. Add butter that has been cut into small pieces and stir until the mixture forms coarse crumbs, leaving some large crumbs. Add dried cranberries, orange rind and eggnog, and stir gently until the dough pulls together and no dry parts remain in bowl, being careful not to over-mix.

Gather the dough and knead a few times to make a cohesive mass. Divide into four equal portions. Roll out each portion to a thickness of 1 inch and cut in desired shape. Place on lightly greased baking sheet. Brush with milk and sprinkle with sugar before placing in preheated 425-degree oven for 12 – 15 minutes. Tops should be lightly browned. Serve warm. Makes 76 scones in small Nordic ware scone pan.