Everything about these Christmas Scones says it’s the holiday season.  I love serving these on Christmas morning.  You can make them up to 2 weeks ahead.  They freeze beautifully.  I’ve even taken them to California to my Mom’s for Christmas.  All I did was combine all the dry ingredients in one zip top bag and the dried fruit and nuts in another.  Then all I needed when I got there was the butter, eggs and whipping cream.

SCORE BIG POINTS!  Show up to the office with a basket full of these tender spicy scones and your coworkers will love you forever!

To bring out the holiday flavors I added my special spice blend of nutmeg, cinnamon , ginger and cloves.  This mix can be used for most of your holiday baking.  Click here for the spice blend recipe—->>>>THE ULTIMATE BAKING SPICE MIX.  For another special touch I used LorAnn Cranberry Flavoring.  This is an optional step.

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Christmas Scones

Yield: Makes 8 Scones

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

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Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1/4 teaspoon cloves
• 1/2 cup dried cranberries
• 1/3 cup dried apricots, chopped
• 1/4 cup finely chopped walnuts or pecans
• 1/2 cup unsalted butter, chilled, cut up
• 2 eggs, divided
• 3/4 cup whipping cream
• 1 tablespoon water
• 1 tablespoon large crystallized sugar

Instructions

1. Heat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon , nutmeg, allspice and cloves.
4. Stir in dried fruit and nuts.
5. Cut in butter until butter is the size of a blueberry.
6. In a small bowl whisk together 1 of the eggs and cream until blended.
7. Pour into flour mixture.
8. With hands press together to form dough into a ball.
9. Place on the prepared baking sheet; pat into a 8-inch round 1-in. thick disk.
10. Cut into 8 wedges.
11. Separate slightly.
12. Whisk together remaining 1 egg and water.
13. Lightly brush over top of scones.
14. Sprinkle with crystallized sugar.
15. Bake 20-25 minutes.

NOTE: If you want to make the scones into a mini size make 2 disks, cut into 8 wedges and bake 17 minutes. Makes 16

Notes

This recipe is from Lady Behind The Curtin

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MORE FABULOUS SCONE RECIPES

GINGERSNAP SCONES  2. PUMPKIN SCONES 3. TRIPLE CINNAMON SCONES

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