Posts Tagged ‘Rosemary’

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.

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Herbed Roquefort-Stuffed Turkey Meatballs with Cranberry Apple Glaze and Salad Greens

Tuesday, December 16th, 2014

Thank you to Lactalis for sponsoring this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe for Herbed Roquefort-Stuffed Turkey Meatballs with Cranberry Apple Glaze.

Elegantly Rustic Christmas Eve Dinner Spread

I have two favorite meals all year: Thanksgiving and Christmas Eve dinner. As much as I love the traditional turkey dinner we serve on Thanksgiving, Christmas Eve is what I really look forward to all year long. (more…)

Cranberry-White Cheddar Cheese Ball with Fresh Rosemary {Crazy for Cranberry}

Monday, November 3rd, 2014

Cranberry-White Cheddar Cheese Ball with Fresh Rosemary

This is the second recipe in my Crazy for Cranberry series, and it’s a good way to tie some festive cranberry flavor into an appetizer that’s always a hit: the cheese ball! (more…)

Slow Cooker Beef with Creamy Mushroom-Rosemary Sauce

Wednesday, October 22nd, 2014

Slow Cooker Beef with Creamy Mushroom-Rosemary Sauce

I have quite the obsession with old recipes.

(more…)

Savory Pumpkin-Cheddar Pancakes with Rosemary

Friday, December 27th, 2013

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Sometimes you just find yourself with a random 1/4 cup of pumpkin puree in the fridge.

Now, I’m willing to admit that on fridge cleaning day, a normal person would most likely be willing to just toss it. Not me. If I’ve said it once, I’ve said it 100 times: I am a weird food-waster-phobic.

That 1/4 cup of pumpkin was getting eaten. (more…)

Rosemary-Onion Quick Bread

Monday, November 11th, 2013

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Except for the rosemary leaves on top, this bread might look sweet; in addition to the herbs being a clue, the fact that it’s savory is also given away by smelling it. It’s softly scented of onion and savory herbs. Flavor and taste-wise, I’d call it say it’s reminiscent of a savory pound cake…but in a good way. (And of course this is much lighter than a classic pound cake; there is no pound of butter, sugar, or even eggs in here!) The best thing for smearing across the top? Kerrygold Irish butter, of course. (Has anyone else noticed that Kerrygold butter almost eats like a cheese? It’s dangerous, people.) (more…)

Savory Rosemary Shortbread Cookies + Creamy Whipped Feta with Rosemary

Thursday, June 6th, 2013

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In college I knew someone who thought he was Jay Gatsby’s character from The Great Gatsby.

He acted aloof and mysterious, and no joke, made me call him “J”. Not even “Jay” like in the book; just “J” because he said he felt like it suited him better.

Although we grew up only living 10 minutes apart, we were in different school districts and never met until college. He liked to pretend that he was exotic and foreign, and although he was just six months older than me, so much more worldly, learned, and well-traveled. (He actually was more well-traveled than I was at the time, so I’ll give him that.) (more…)

Pistachio + Rosemary White Pizza {And a Gourmet Oil + Vinegar Giveaway}

Tuesday, January 8th, 2013

DSC_8534(small)Never in a million years would I have thought that I would get excited about vinegar. Vinegar, of all things. Either my life has gotten that dull (lol!) or this vinegar is really that exciting. An eternal optimist, I’m going with scenario two. :)

A couple months ago I received a few oil and vinegar samples from Vom Fass. Right away the name intrigued me; it means “from the cask” and it conjures up an old-world, artisanal feel, doesn’t it? I don’t know what I was expecting when I tried the samples, but whatever it was, everything I tried exceeded all my expectations. Scratch that; everything blew my mind. (more…)

Rosemary Red Bean Soup {Meals in Minutes}

Friday, October 14th, 2011

Rosemary Red Bean Soup

Rosemary always feels like Christmas to me. (And yes, it is way too early to be mentioning Christmas…or is it? ;) )

Anyway, this soup reminds me of Christmas, not only because of the piney smell of the rosemary, but also because of how warm and cozy it is…really perfect for warming up on a damp, chilly day. (more…)

Cheesy Baked Cauliflower Chowder

Sunday, March 13th, 2011

This recipe was born one day when I was craving both macaroni and cheese and chowder, and couldn’t decide which to make.  While its flavor is reminiscent of the surreal epiphany that is found in a humble mac and cheese or simple chowder, it is ever-so-slightly more sophisticated with the addition of a rosemary/Panko topping.  What I love most about this side dish is that it can be dressed up or down.  Serve it with burgers and a green salad for a casual weeknight meal, or fancy it up with filet mignon and sautéed mushrooms…either way it will be love at first bite. (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.

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