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Eggnog and Currant Scones

10 to 12 scones



Nutritional Facts Per Serving

4.5 g
36.2 g
1.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 249
  • Fat 9.8 g
    • Saturated   6 g
    • + Trans 
  • Cholesterol 34 mg
  • Sodium   217 mg
  • Carbohydrate 36.2 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 4.5 g
    • Vitamin A 9 %
    • Vitamin C 2 %
    • Calcium 8 %
    • Iron 13 %


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the flour, baking powder, sugar, salt and currants in a bowl and stir to combine. Cut in the butter until the mixture is a pea-sized crumble. Add 1 cup of the eggnog and very gently stir until the dough just holds together. Transfer the dough to a lightly floured surface and very gently shape into a ball. Gently press the dough into a circle that is about 1" thick. With a 3" round cookie cutter, cut the dough into 10 to 12 rounds and place on the baking sheet. Brush the tops of the scones with the remaining 2 tablespoons of eggnog. Bake for 18 to 20 minutes, or until puffed and golden. If desired, broil the tops of the scones for a few seconds to enrich their colour.

Serving Suggestions

Make a festive brunch by serving these scones alongside some of the other delicious dishes found in our website recipe collection, such as Champagne Tropical Fruit Cocktail, One-Pan Family Breakfast and Broiled Grapefruit with Maple and Spice.

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