Christmas Scones
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.

Christmas Scones
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
- Heat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon , nutmeg, allspice and cloves.
- Stir in dried fruit and nuts.
- Cut in butter until butter is the size of a blueberry.
- In a small bowl whisk together 1 of the eggs and cream until blended.
- Pour into flour mixture.
- With hands press together to form dough into a ball.
- Place on the prepared baking sheet; pat into a 8-inch round 1-in. thick disk.
- Cut into 8 wedges.
- Separate slightly.
- Whisk together remaining 1 egg and water.
- Lightly brush over top of scones.
- Sprinkle with crystallized sugar.
- 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
MORE FABULOUS SCONE RECIPES
GINGERSNAP SCONES 2. PUMPKIN SCONES 3. TRIPLE CINNAMON SCONES
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Oh very nice, lovely breakfast idea
Sheryl,
These look delicious. My Wednesday’s Adorned From Above Link party is opened. I would love to have you share this.
http://www.adornedfromabove.com/2012/11/washi-tape-idea-book-and-wednesdays.html
Debi @ Adorned From Above
The Scones recipe isn’t difficult, and look and sound good. Will be checking out your web site for ideas and recipes for good stuff. Always looking for good, not heavy on fats and sugars along with energy. Glad I saw the scones with link to your web site on Facebook.
Awesome Mary! I love these scones.