Cranberry Scones

cranberry scones under the Christmas treeIn my family, Christmas breakfast is a big deal. Every year since I can remember, we’ll take a pause from present-opening to have a delicious breakfast of egg souffle, fruit, sausage and a special breakfast sweet bread. Growing up, our tradition was to always have an apple coffee cake. Same recipe every year. Absolutely delicious. In more recent years though, we’ve altered that strategy, experimented a little more, and have tried out new recipes.

This year is no exception. I’m not entirely sure what my mom’s plotting for our Christmas breakfast bread, but I’m sure that it will be great. [I heard rumors of cinnamon rolls, but I won't know until we arrive home later today...] With that in mind, please consider these cranberry scones as an option for your Christmas breakfast table.

These Cranberry Scones are perfect in so many ways. Their texture is light and fluffy. Each bite is buttery and rich, with a sweet-tart kick from the cranberry and lemon zest to balance out the richness. They are incredibly easy to make and shape [at least for scones], and look fancy for guest or family without requiring an excessive stint in the kitchen. Finally, they can be frozen and baked [or rebaked]… which is a plus for any holiday morn!

Cranberry Scones [from Annie's Eats]

Ingredients:

  • zest of one lemon [approximately 1 1/2 tablespoons]
  • 2 1/2 cups all-purpose flour
  • 1/2 cup + 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 6 tablespoons unsalted butter, cold and cut into pieces [I like to place the pieces in foil and stick them in the freezer until I'm ready for it.]
  • 1 1/4 cups fresh cranberries
  • 1 egg plus 1 egg yolk [save the white for breakfast!]
  • 1 cup heavy cream or half and half

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a food processor, mix lemon zest, flour, 1/2 cup sugar, and baking powder. Pulse several times to combine. Add the butter piece by piece, and pulse in between each addition. The texture should resemble coarse crumbs; continue to pulse until it does. Remove to a mixing bowl.

Place cranberries and sugar in food processor. [Don't worry about cleaning out the bowl because the cranberries will be blended with the dough soon.] Pulse a couple of times to chop the cranberries and mix with the sugar. Stir cranberries into dough.

Meanwhile, whisk together the egg, yolk, and heavy cream. Pour into the dough and stir until just combined. Form into a ball and knead together several times in the mixing bowl.

Shape dough into 3 inch balls. Place several inches apart on a baking sheet and press down slightly to flatten dough.

Bake until golden brown, approximately 15  minutes. Serve warm.

Note:

If you don’t have a food processor, feel free to use a pastry blender or two knives to mix the dough and a sharp knife to chop the cranberries.

Click here for the printable version: Cranberry Scones

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.

Question of the Day: Do you have a special Christmas breakfast tradition?


About these ads

7 thoughts on “Cranberry Scones

  1. Yes, we have a Christmas breakfast tradition, too! It started when we were little and needed a nice, strong breakfast to fortify us for a full day of fun at Grandma’s house: a sausage breakfast casserole, fruit, toast, eggs, and milk in wine glasses. Now we’re all grown up, but it still means a lot to me!

    The scones look great; once I get a bigger oven, I’d love to try them.

    Like

  2. Pingback: Mystery Dish: Baked Fish Tacos with Cranberry Salsa | The Pajama Chef

Thanks for visiting... I would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s