Table of Contents
Why Make This Recipe
Christmas Morning Scones are a perfect treat filled with warm spices that bring holiday cheer. They are easy to make and smell delightful while baking. The combination of cranberries and rosemary makes them unique. Whether you enjoy them with family or friends, these scones add a special touch to any holiday breakfast.
How to Make Christmas Morning Scones
Ingredients
- 2 cups All-Purpose Flour (Substitute with a gluten-free blend if desired.)
- 1/4 cup Granulated Sugar (Brown sugar can give a richer flavor.)
- 1 tbsp Baking Powder (Always check for freshness.)
- 1/2 tsp Salt (Use sea salt or kosher salt for variation.)
- 1/4 tsp Fresh-Grated Nutmeg (Ground nutmeg can be used.)
- 1/2 cup Unsweetened Dried Cranberries (Sweetened cranberries can enhance sweetness.)
- 2 tbsp Fresh Minced Rosemary (Thyme can be an alternative herb.)
- 1/2 cup Unsalted Butter (Plant-based butter is a great substitute.)
- 1/2 cup Half and Half or Heavy Cream (Whole milk can be used for a lighter option.)
- 1 tbsp Vanilla Bean Paste (Vanilla extract can also be used.)
- 1 tbsp Whole Milk (Brush over tops before baking.)
- 1 cup Powdered Sugar (Swap with maple syrup for a healthier option.)
- 2 tbsp Water (Used to achieve desired glaze consistency.)
- 1/8 tsp Nutmeg (A sprinkle for festive flavor.)
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, baking powder, salt, and freshly grated nutmeg.
- Add the dried cranberries and minced rosemary to the dry mixture.
- Cut in the unsalted butter until the mixture resembles coarse crumbs.
- In another bowl, mix together the cream and vanilla bean paste.
- Pour the wet ingredients into the dry mixture, stirring until just combined.
- Turn the dough onto a floured surface and knead gently until smooth.
- Pat the dough into a circle about 1-inch thick, then cut into triangles or use a round cutter.
- Place the scones on a baking sheet lined with parchment paper.
- Brush the tops with whole milk.
- Bake for 15-20 minutes, or until golden brown.
- While baking, mix powdered sugar, water, and nutmeg to make a glaze.
- Drizzle the glaze over the warm scones once they are out of the oven.
How to Serve Christmas Morning Scones
Serve the scones warm with a side of butter or your favorite jam. They pair wonderfully with coffee or tea, making your holiday breakfast even more enjoyable. Consider serving them on a festive platter for an inviting touch.
How to Store Christmas Morning Scones
Store leftover scones in an airtight container at room temperature for up to three days. You can also freeze them for longer storage; just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, thaw and warm them in the oven.
Tips to Make Christmas Morning Scones
- Use cold butter for better texture.
- Don’t overmix the dough; this keeps the scones light and fluffy.
- Experiment with different dried fruits or herbs to customize your scones.
- Always check the freshness of your baking powder for the best rise.
Variation
You can add other spices like cinnamon or ginger for extra warmth. Another variation is to substitute the cranberries for chopped nuts or chocolate chips for a different flavor experience.
FAQs
1. Can I make these scones ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking.
2. What is the best way to reheat scones?
The best way to reheat scones is in the oven at low heat (about 300°F) for a few minutes until warm.
3. Can I make these scones vegan?
Absolutely! Use plant-based butter and a dairy-free cream or milk alternative to make them vegan.
Christmas Morning Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, baking powder, salt, and freshly grated nutmeg.
- Add the dried cranberries and minced rosemary to the dry mixture.
- Cut in the unsalted butter until the mixture resembles coarse crumbs.
- In another bowl, mix together the cream and vanilla bean paste.
- Pour the wet ingredients into the dry mixture, stirring until just combined.
- Turn the dough onto a floured surface and knead gently until smooth.
- Pat the dough into a circle about 1-inch thick, then cut into triangles or use a round cutter.
- Place the scones on a baking sheet lined with parchment paper.
- Brush the tops with whole milk.
- Bake for 15-20 minutes, or until golden brown.
- While baking, mix powdered sugar, water, and nutmeg to make a glaze.
- Drizzle the glaze over the warm scones once they are out of the oven.