Cranberry Eggnog Cornbread Scones

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Stir the flour cornmeal sugar baking powder and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.

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. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.

Bake in preheated oven until risen and golden brown about 15 minutes. Serve warm or at room temperature.