Christmas Eve Scones (Orange, Clove, and Rosemary-Scented Scones)

Christmas Eve Scones (Orange, Clove, and Rosemary-Scented Scones)

Festive Christmas Eve Scones are flavored with orange and cloves, aromatic with piney rosemary, and have a soft, tender interior and crispy exterior. They’re the perfect treat to bake for any holiday breakfast or brunch!

Course Breakfast, Brunch

Cuisine American

Keyword Christmas Eve Scones, Orange, Clove, and Rosemary-Scented Scones

Prep Time 20

Cook Time 15

Servings scones

Calories 355kcal

Author Faith Gorsky

Ingredients

Scones:

2 1/2 cups all-purpose flour
6 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 tablespoons fresh orange zest
4 teaspoons minced fresh rosemary
6 tablespoons unsalted butter chilled and diced
1 cup half and half or milk or cream, plus 2 tablespoons more for brushing on top
1 teaspoon pure vanilla extract

Glaze:

1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/16 teaspoon ground cloves
2 to 3 tablespoons water

Other Toppings (optional):

Fresh rosemary leaves

US Customary - Metric

Instructions

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, cloves, orange zest, 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. (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. Add rosemary leaves on top, if desired. Place the scones onto a wire rack and let the glaze set completely before serving.

Notes

Recipe Inspiration: This recipe was inspired by and adapted from my recipe for Christmas Morning Scones.
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.

Nutrition