Mini eggnog scones with dried cranberries from Eat the Love by Irvin Lin

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Notes about this recipe

  • anya_sf on January 16, 2025

    Made again with the full amount of cranberries, still cut into 12, shaped dough refrigerated overnight before baking. Baking time was 20 min. Really good.

  • anya_sf on December 08, 2024

    I only had half the cranberries (would use more if I had them) and made the scones larger to yield 12 (divided in 2 rounds, each cut in 6). Shaped a few days ahead, then froze and baked from frozen for 29 min, but should have baked 26-27 min. Sigh. Still, they were tasty with nice eggnog flavor.

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