Cranberry Egg Nog Scones

• 2 cups All-purpose Flour
• 1/2 cups Oats
• 1/3 cups Organic Cane Sugar, Plus 3 Tablespoons, Divided
• 1 Tablespoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 pinch Salt
• 1/3 cups Butter, Cold And Cut Into Small Chunks
• 1-1/4 cup Fresh Cranberries, Roughly Chopped
• 3/4 cups Egg Nog (plus More If Necessary)
• 1 whole Egg White
• 1 teaspoon Water

1. Preheat the oven to 400u0b0F.
2. Mix the flour, oats, 1/3 cup sugar, baking powder, baking soda, and salt together. Cut the cold butter into the flour mixture using a pastry blender (or 2 knives) until the mixture resembles coarse meal. In a separate bowl, combine the cranberries and 2 tablespoons sugar and toss to coat. Add to the flour mixture. Slowly add the egg nog to the flour mixture, using only enough to bring it all together.
3. On a lightly floured surface, pat the dough into a rectangle, about 3/4 inches thick. Cut into 8 pieces, and place them on a parchment or Silpat-lined baking sheet. Brush them with the egg white/water mixture, and sprinkle with the remaining 1 tablespoon sugar. Bake for about 15-18 minutes, or until lightly browned. Enjoy immediately!

allpurpose, oats, sugar, baking powder, ubc, salt, butter, fresh cranberries, egg nog, egg white, water

Taken from tastykitchen.com/recipes/breads/cranberry-egg-nog-scones/ (may not work)