I’m just going to say it…. It’s the most wonderful time of the year! Thanksgiving was yesterday and I am pretty sure I ate my body weight in food (I am not worried, I got a nice morning run in!) so let’s just keep moving right along and start thinking about that Christmas day menu! These scones were inspired by Ree Drummonds Rosemary and Lemon Scones which I just made again recently for a good friends baby shower and were a hit! These scones melt in your mouth, the cranberries are a festive and a slightly tart addition to this pastry which go LOVELY with the warm rosemary and delicious vanilla! A perfect way to enjoy Christmas Morning with your loved ones!
3 cups of all purpose flour
2 cold sticks of butter cut into cubes
1 vanilla bean
1 cup of fresh cranberries
1/4 cup chopped rosemary
2/3 cups of sugar
1 1/2 tbsp of baking powder
1 cup of heavy cream or milk
1/4 tsp of salt
3 cups of powder sugar
1/2 cup of milk
1/4 cup of flour
Yields: 18- 20 scones
2. Combined flour, sugar, baking powder and salt and sift together in a large bowl.
TIP: If you don’t have a fine mesh strainer or sifter you can combined ingredients in a bowl and use a whisk to help get the lumps out.
3.Cut butter into cubes and place in the bowl with flour mixture then using a pastry cutter cut the butter into the dry ingredients.
TIP: If you do not have a pastry cutter you can place your sifted flour mixture into a food processor and cubed butter and pulse together until ingredients large crumbs.
4. In a measuring cup combined milk, half of the chopped rosemary and egg. Then with a sharp paring knife slice your vanilla bean down the middle. Open it up and scrap the beans out of the pod. Placing the beans into the milk mixture. Whisk together. 5. In a bowl mix 1/4 cup of flour and cranberries until cranberries are coated in flour and set aside. Place flour into large bowl if you used a food processor and slowly add the milk mixture to the flour and combined with a fork stirring a few time until the dough starts to form. Add cranberries while dough is still wet and continue combinding with a fork gently.
6. Flour a work space and add flour if dough is to wet and sticky. Forming into a rectangle.
TIP: You do not want your dough tacky. Add flour until dough has reached desired consistency.
7. Use a rolling pin to roll out the rectangle to about 1/2″ thick. The rectangle should be about 18″ by 10″. Use a knife or pizza cutter to cut the edges of the dough into a symmetrical rectangle. Then slice dough into 12 squares and then the squares diagonally into triangles.8. Transfer on to baking sheets bake for about 15-18 minutes or until barley golden brown. Then place on a cooling rack and allow to cool for 10 minutes.
9. While scones are cooling you can make the glaze. In a bowl mix powder sugar, the other half of the rosemary and slowly add the milk whisking together. If you would like you can add more milk for thinning. 10. Place a baking sheet under your cooling rack and then dip the tops of each scone into the glaze then place each back onto the cooling rack. Allow excess glaze to drip off and allow for them to set for 30 minutes before serving.
TIP: The scones will last for a couple days if stored in an air tight container.
These scones are soft, moist and super festive! These are the perfect thing to make a head of time and eat Christmas morning while enjoying your cup of joe while the kids open gifts! YAY IT’S CHRISTMAS TIME!
These scones were featured on the feed feed website! Check it out!
Grow it. Pick it. Cook it. Eat it.