Holiday Notebook: Christmas Brunch Scones

These scones are incredibly tender and they melt in your mouth. Being careful to just barely mix in the cream keeps them from becoming dense. This is just one variation, any flavor of jam can be spooned onto the scone before baking. Another delicious way to make these is to fold dried fruit (cranberries, blueberries) into the batter along with the cream and bake without adding the jam. Enjoy these with a steaming cup of coffee or tea on Christmas morning!

Christmas Brunch Scones

3 cups AP flour
1/4 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1/3 cup sugar
1 tblsp orange zest
1/2 tsp freshly grated nutmeg
1/2 tsp real vanilla extract

1/2 lb butter (cold, salted)
1 cup heavy cream
1 cup (or more) orange marmalade

1/4 cup granulated sugar (for topping)

Preheat oven to 400 degrees F.
Prepare 2 large sheet pans with parchment paper.
Makes approx 16 scones.

In the bowl of a large food processor combine first eight ingredients. Chop butter into pieces, add to mixture.
Pulse until mixture is crumbly and butter is incorporated. Turn out into a large bowl. Gently fold in heavy cream. Scone dough should be thick and lumpy. Scoop dough out in 1/4 cupfuls onto prepared pan.
The scones should resemble little mounds. Leave lots of room between scones, about 8 per pan.
With your fingers, make a small indentation in each of the scone mounds, large enough to hold approximately two tablespoons of the orange marmalade. Spoon marmalade onto scone. Sprinkle with granulated sugar.
Bake for 15-20 minutes, or until bottom edges are golden brown. Cool 5 minutes, remove from pan. Best eaten still warm!

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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