christmas morning scones

Name: Christmas Morning Scones
Prep time: 25 min
Cook time: 15 min
Yield: 8
Cuisine: English
Ingredients: SCONES:; 2 1/2 cup(s) (320 g) all-purpose flour; 6 tablespoon(s) (75 g) sugar; 1 tablespoon(s) baking powder; 3/4 teaspoon(s) sea salt; 1/2 teaspoon(s) freshly ground nutmeg; 2 tablespoon(s) unsweetened dried cranberries, chopped small; 4 teaspoon(s) minced fresh rosemary; 6 tablespoon(s) (80 g) unsalted butter, chilled and diced; 1 cup(s) (237 ml) half and half (or milk or cream), plus 2 tablespoons more for brushing on top; 1 teaspoon(s) vanilla bean paste; GLAZE:; 1 cup(s) (115 g) powdered sugar; 1/2 teaspoon(s) vanilla bean paste; 1/4 teaspoon(s) freshly ground nutmeg; 2-3 tablespoon(s) tablespoons water; OTHER TOPPINGS (OPTIONAL):; - unsweetened dried cranberries; - fresh rosemary leaves

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

As perfect as these scones are for holiday's they are every bit as as good on any other day.

yield 8 large scones

prep time 25 Min

cook time 15 Min

method Bake

Ingredients For christmas morning scones

SCONES:
2 1/2 c

(320 g) all-purpose flour
6 Tbsp

(75 g) sugar
1 Tbsp

baking powder
3/4 tsp

sea salt
1/2 tsp

freshly ground nutmeg
2 Tbsp

unsweetened dried cranberries, chopped small
4 tsp

minced fresh rosemary
6 Tbsp

(80 g) unsalted butter, chilled and diced
1 c

(237 ml) half and half (or milk or cream), plus 2 tablespoons more for brushing on top
1 tsp

vanilla bean paste
GLAZE:
1 c

(115 g) powdered sugar
1/2 tsp

vanilla bean paste
1/4 tsp

freshly ground nutmeg
2-3 Tbsp

tablespoons water
OTHER TOPPINGS (OPTIONAL):
unsweetened dried cranberries
fresh rosemary leaves

How To Make christmas morning scones

1
Preheat oven to 450F; line a baking sheet with parchment paper or a silpat liner.

2
Whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Whisk together the half and half and vanilla bean paste, and stir it into the flour mixture. (The dough should come together, but not be too wet.) Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
3
Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Cut the circle of dough into 8 equal wedges. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little half and half (or milk), and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
4
Once cooled, whisk together all ingredients for the glaze, adding the water a little at a time until it reaches your desired consistency. Dip the tops of the scones into the glaze, letting it run down the sides; sprinkle a few dried cranberries and rosemary leaves on top, if desired. Place the scones onto a wire rack and let the glaze set completely before serving.
5
Make Ahead: You can make the dough the night before; instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it overnight. Bake the scones straight from the fridge the morning you want to serve them.
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