Christmas Morning Scones (Vanilla Bean, Nutmeg, and Rosemary-Scented Scones)

Christmas Morning Scones (Vanilla Bean, Nutmeg, and Rosemary-Scented Scones)

This easy-to-make Christmas Morning Scones recipe, aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones, captures the flavor and aroma of Christmas morning!

Course Bread, Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 15

Servings scones

Calories 368kcal

Author Faith Gorsky

Ingredients

Scones:

2 1/2 cups all-purpose flour
6 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 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
1 teaspoon vanilla bean paste
1/2 tablespoon whole milk for brushing on top

Glaze:

1 cup powdered sugar
1/2 teaspoon vanilla bean paste
1/4 teaspoon fresh-grated whole nutmeg
2 to 3 tablespoons water

Other Toppings (optional):

Unsweetened dried cranberries
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, 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.

Video

Notes

Instead of half and half, you could use whole milk or cream for this recipe.
Make Ahead: You can make the dough up to 3 days in advance. If you do so, instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it until you're ready to bake the scones. 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.

Nutrition