Posts Tagged ‘Breakfast’

Orange and Nutmeg-Scented Brown Sugar Bread Pudding with Melted Brie and Sugared Cranberries

Monday, December 22nd, 2014

Orange and Nutmeg-Scented Brown Sugar Bread Pudding with Melted Brie and Sugared Cranberries

If you saw my post last Friday, I don’t want to make matters worse by confusing the issue even more… (more…)

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones}

Friday, December 19th, 2014

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones}

Whatever you do, DO NOT make these scones.

I made them, tasted them, and did a double take. (Oh my God, they are the best scones. Ever.) I may have had to sit down and I’m pretty sure my eyes rolled back in my head a little.

I thought it was a fluke, so I made them again and invited a bunch of ladies over. And everyone who’s had them has told me that they’re the best scones they’ve ever had. (Totally blushing here, but hey, they said it so I had to share, lol.)

Which sounds great, right?

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones} 2

(I’m telling you, no matter how much you want to, don’t go make them!)

The problem is that these scones then become the standard by which all future scones are judged. Your taste buds will be tainted the same way that mine are. These scones will wreck it for all the other decent scones out there, making you think a sufficiently good scone just isn’t worth it (not the time, not the effort, not the money, and not even the flour that went into making it). You will want Christmas Morning Scones all the time, whether it’s Christmas morning or not.

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones} 3

Which normally wouldn’t be a problem (I’m not afraid to whip up a batch of scones on a random Thursday afternoon), but they are for Christmas morning; they’re special, if you will, and sacred in a way.

I asked everyone who tried these scones how they’d describe them, but I think my 11-year-old niece said it best: “It’s like you came up with the flavor of Christmas.” (Ha! That, my dear, is exactly what I was going for. ;) )

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones} 4

So, on the off chance that you don’t heed my advice and you decide to go ahead and make these, first of all, know that you will never be the same. But also take note that you can make the dough the night before and bake them off in the morning.

And on Christmas morning there is nothing that will make your house smell more like Christmas morning than these scones.

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones} 5

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones}

Prep Time: 25 minutes

Cook Time: 15 minutes

Yield: 8 large scones

Christmas Morning Scones {aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones}

Ingredients

    Scones:
  • 2 1/2 cups (320 g) all-purpose flour
  • 6 tablespoons (75 g) sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 2 tablespoons unsweetened dried cranberries, chopped small
  • 4 teaspoons minced fresh rosemary
  • 6 tablespoons (80 g) unsalted butter, chilled and diced
  • 1 cup (237 ml) half and half (or milk or cream), plus 2 tablespoons more for brushing on top
  • 1 teaspoon vanilla bean paste
  • Glaze:
  • 1 cup (115 g) powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon freshly ground nutmeg
  • 2 to 3 tablespoons water
  • Other Toppings (optional):
  • Unsweetened dried cranberries
  • Fresh rosemary leaves

Instructions

  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.
  3. 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.)
  4. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
  5. 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 3/4 inch thick. Cut the circle of dough into 8 equal wedges.
  6. 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.
  7. 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.

Notes

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.

http://www.anediblemosaic.com/?p=19042

Breakfast Sausage, Mushroom, and Spinach Strata {Lactose-Free}

Thursday, November 20th, 2014

Breakfast Sausage, Mushroom, and Spinach Strata {Lactose-Free}

This is my go-recipe when I want to get extra veggies involved in breakfast (or brunch or brinner, for that matter). (more…)

Paleo Cranberry-Pecan Loaf {Crazy for Cranberry}

Friday, November 7th, 2014

Paleo Cranberry Pecan Loaf

I don’t think it gets any more festive than this beautiful bread for my Crazy for Cranberry event. (more…)

Cranberry-Oat Jam Bars {Crazy for Cranberry}

Thursday, November 6th, 2014

Cranberry-Oat Jam Bars

Most people save their snowy wishes for a white Christmas, but I confess, I am desperately hoping for snow for Thanksgiving. (more…)

Cranberry Almond Scones {Crazy for Cranberry}

Tuesday, November 4th, 2014

Cranberry Almond Scones

When Mike and I lived in Kuwait last year, I picked up the habit of taking tea in the afternoon. (more…)

Baked Apple Cinnamon Doughnuts with Apple Cider Glaze

Wednesday, October 8th, 2014

Baked Apple Cinnamon Doughnuts with Apple Cider Glaze

It’s the weirdest thing ever.

I don’t eat doughnuts (or donuts) all year long until autumn rolls around. (more…)

Spiced Pumpkin Scones with Cinnamon Pumpkin Cream

Wednesday, October 1st, 2014

Spiced Pumpkin Scones with Cinnamon Pumpkin Cream

Here’s the thing: I know you’ve probably been bombarded with pumpkin spice everything since the end of August. (Not that I can blame anyone out there who’s subjected you to that because in all honesty, I’ve been eating pumpkin spice muffins and drinking pumpkin spice lattes since then myself.)  (more…)

Savory Thyme and Swiss Cheese Scones

Friday, September 19th, 2014

Savory Thyme and Swiss Cheese Scones

When the weather starts to cool down, there’s nothing like a hot bowl of soup and fresh bread (in any form) to warm up with. (more…)

Creamy Almond Brown Rice Pudding

Thursday, September 18th, 2014

Creamy Almond Brown Rice Pudding

It’s been a while since I talked about our pudding obsession.

Our obsession hasn’t gone anywhere, but I don’t want to bombard and overwhelm you with pudding, of all things. That would just be weird. (more…)

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

Enter your email address:

Categories

Archives

Languages

My Cookbook: On Sale Now