This easy-to-make Christmas Morning Scones recipe, aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones, captures the flavor and aroma of Christmas morning!
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 and so I had to share it, lol.)
Which sounds like it’s great, right?
(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.
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.
What Do These Scones Taste Like?
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.” (That, my dear, is exactly what I was going for. ;) )
So, on the off chance that you don’t heed my advice and 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 (just to make your life a little easier).
And on Christmas morning there is nothing that will make your house smell more like Christmas morning than these scones.
Christmas Morning Scones – An Easy Scone Recipe!
If you’re looking for an easy scone recipe, this recipe for Christmas Morning Scones is it!
Here are the basic steps to make these scones:
- Whisk together the dry ingredients in a large bowl.
- Cut the butter in with a fork or pastry cutter.
- Mix in the half and half.
- Shape the dough into a disk, wrap it in plastic wrap, and briefly chill (or make it up to 3 days in advance).
- Roll out the dough on a lightly floured surface, brush the tops with half and half, and bake on a baking sheet with a silpat baking mat.
- Cool and then glaze.
More Festive Scone Recipes:
- Small Batch Maple Walnut Scones for Two
- Glazed Cranberry Orange Scones
- Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks
- Brown Sugar Butter Pecan Scones
- Pumpkin Scones
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Christmas Morning Scones (Vanilla Bean, Nutmeg, and Rosemary-Scented Scones)
- 2 1/2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-grated whole nutmeg
- 2 tablespoons unsweetened dried cranberries chopped small
- 4 teaspoons minced fresh rosemary
- 6 tablespoons unsalted butter chilled and diced
- 1 cup half and half plus 2 tablespoons more for brushing on top
- 1 teaspoon vanilla bean paste
Other Toppings (optional):
- Unsweetened dried cranberries
- Fresh rosemary leaves
- Preheat oven to 450F. Line a baking sheet with a silpat liner for easy cleanup; otherwise, lightly grease a baking sheet.
- 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. Stir in the half and half and vanilla bean paste. (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.
- 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.
- Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
- Once cooled, whisk together all ingredients for the glaze. 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.
- Instead of half and half, you could use whole milk or cream for this recipe.
- 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 (or up to 3 days in advance). Bake the scones straight from the fridge the morning you want to serve them.
- Take a couple minutes to freshly grate your nutmeg because it makes all the difference in terms of flavor! I recommend using a microplane to grate whole nutmeg.
This post was first published on An Edible Mosaic on December 19, 2014. It was updated with more information on December 19, 2019.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!