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–+ servings
Christmas Morning Scones

Delicious Christmas Morning Scones to Brighten Your Holiday

These Christmas Morning Scones, infused with vanilla bean, nutmeg, and rosemary, provide a delightful start to your holiday celebrations.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Scone Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1/4 cup Granulated Sugar Can be replaced with brown sugar for a deeper flavor.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal rise.
  • 1/2 teaspoon Salt Use kosher salt or sea salt for best results.
  • 1 teaspoon Fresh-Grated Nutmeg Substitute with ground nutmeg or cinnamon if fresh is unavailable.
  • 1 cup Dried Cranberries Opt for fresh cranberries or chopped dried cherries as alternatives.
  • 2 tablespoons Fresh Rosemary Swap with thyme for a different herbal note.
  • 1/3 cup Unsalted Butter Replace with vegan butter or margarine for a dairy-free version.
  • 1/2 cup Half and Half or Heavy Cream Whole milk can be used if needed, but the results will be less rich.
  • 1 tablespoon Vanilla Bean Paste Substitute with vanilla extract if necessary.
  • 1 tablespoon Whole Milk Can be replaced with a non-dairy milk for a dairy-free choice.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper
  • pastry cutter
  • knife

Method
 

Steps
  1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
  3. Cut the chilled butter into the dry mixture until it resembles coarse meal.
  4. Gently fold in the cranberries and rosemary.
  5. In a separate bowl, mix the cream and vanilla bean paste, then combine with the dry ingredients until a shaggy dough forms.
  6. Turn dough onto a floured surface and knead gently. Flatten to about 1 inch thick.
  7. Cut the dough into 8 wedges and transfer to the baking sheet.
  8. Brush the tops with whole milk and bake for 15-18 minutes until golden brown.
  9. Cool on a wire rack. Optionally glaze with icing before serving.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

These scones are best enjoyed fresh but can be stored in an airtight container for a couple of days.

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