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.
To spread a little holiday cheer take these to the office.
- 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
- 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
This recipe is from Lady Behind The Curtin
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