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Christmas Morning Scones

Irresistible Christmas Morning Scones for a Festive Start

These Christmas Morning Scones are a delightful addition to your holiday breakfast, combining festive flavors with quick preparation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 scones
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour Can substitute with gluten-free flour with adjustments.
  • 1/4 cup granulated sugar Can be reduced or substituted with coconut sugar.
  • 1 tbsp baking powder Do not substitute baking soda without adjustments.
  • 1/2 tsp salt Essential for flavor balance.
  • 1/2 tsp fresh-grated whole nutmeg Fresh is recommended.
  • 1 cup dried cranberries Can substitute with dried cherries or raisins.
  • 2 tbsp fresh rosemary Dry can be used but fresh is preferred.
  • 1/2 cup unsalted butter Can substitute with vegan butter for dairy-free.
  • 1/2 cup half and half Use heavy cream or whole milk for variations.
  • 1 tbsp vanilla bean paste Substitute with 1 tsp of vanilla extract.
  • 1 tbsp whole milk Optional for brushing.
For the Glaze
  • 1 cup powdered sugar Can substitute with a sugar alternative.
  • 2 tbsp water Adjust for desired consistency.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • parchment paper
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  3. Chop the unsalted butter and cut it into the flour mixture until it resembles coarse meal.
  4. Fold in the cranberries and rosemary into the mixture.
  5. In a separate bowl, combine the half and half and vanilla bean paste, then add to the dry ingredients and stir until just moistened.
  6. Knead the dough gently on a floured surface until cohesive, then shape into a 1-inch thick disc and cut into wedges.
  7. Transfer the scones to the baking sheet, brush with whole milk, and arrange them slightly apart.
  8. Bake for 12-15 minutes or until golden brown and risen.
  9. Prepare the glaze by mixing powdered sugar, vanilla bean paste, and water to desired consistency.
  10. Drizzle the glaze over the cooled scones and serve.

Notes

For best results, chill the butter before mixing and avoid overmixing the dough.