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Christmas Morning Scones

A delightful treat filled with warm spices, cranberries, and rosemary, perfect for holiday breakfasts.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry 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.
Wet Ingredients
  • 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.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix together the flour, sugar, baking powder, salt, and freshly grated nutmeg.
  3. Add the dried cranberries and minced rosemary to the dry mixture.
  4. Cut in the unsalted butter until the mixture resembles coarse crumbs.
  5. In another bowl, mix together the cream and vanilla bean paste.
  6. Pour the wet ingredients into the dry mixture, stirring until just combined.
  7. Turn the dough onto a floured surface and knead gently until smooth.
  8. Pat the dough into a circle about 1-inch thick, then cut into triangles or use a round cutter.
  9. Place the scones on a baking sheet lined with parchment paper.
  10. Brush the tops with whole milk.
Baking
  1. Bake for 15-20 minutes, or until golden brown.
Glazing
  1. While baking, mix powdered sugar, water, and nutmeg to make a glaze.
  2. Drizzle the glaze over the warm scones once they are out of the oven.

Notes

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. Use cold butter for better texture. Don’t overmix the dough to keep the scones light and fluffy.