Preheat your oven to 425ºF.
In a mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk them together until well blended.
Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal with some larger lumps.
Next, stir in the dried cranberries. Make sure they are evenly distributed throughout the mixture.
Now, add in the eggnog and mix gently with a spatula or fork until the dough begins to form. It should come together but remain slightly sticky.
Transfer the dough onto a lightly floured countertop. Knead by hand for just 5 to 10 seconds until it forms a cohesive mass.
Pat the dough into a round shape about 1 inch thick. This thickness is key for achieving the right texture.
Cut the dough into 8 wedges.
Place the wedges onto an ungreased or Silpat-lined baking sheet. For an extra touch, you may brush the tops with cream and sprinkle some sugar.
Bake for 12 to 15 minutes until they are light brown.
Cool the scones on a rack for about 10 minutes before serving.
These scones freeze well, so feel free to batch them up for later enjoyment!
