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.
For the Scone Batter
- 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 tablespoon Baking Spice (link to recipe below)
- 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
Optional Cranberry Drizzle
- 2 cups confectioners sugar
- 3 tablespoons PLUS 1 teaspoon water
- 6 drops cranberry flavor (link below)
- 1 drop red food coloring
For the Scone Batter:
Heat oven to 400 degrees. Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, baking soda, salt and BAKING SPICE MIX (link). 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. Cool completely.
For the Optional Cranberry Drizzle:
In a small bowl whisk together the confectioners' sugar, water, cranberry flavor (link) and red food coloring. Drizzle over cooled scones in a back and forth motion.
MORE FABULOUS SCONE RECIPES
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