I love Christmas morning. When I was little I used to stay up all night anxiously awaiting for Santa to come down our chimney. I was too excited to sleep. I had to drag my family members out of bed every year to see what surprises were left under the tree. I still get butterflies every Christmas morning, there is something magical about the holiday. I also get excited about Christmas morning breakfast. We always have something special. This year I am going to make fresh cranberry scones.
After opening presents, we always enjoy a tasty Christmas breakfast. This year fresh cranberry scones are on the menu. These scones are festive and simple to make. The fresh cranberries are tart and add a nice pop of holiday color. The scones are tender and sweet and will make your house smell amazing on Christmas morning. Serve with jam, butter, or dunk them in your favorite tea or coffee.
If you are looking for a special breakfast treat, try these fresh cranberry scones on Christmas morning. I don’t know what I more excited for now, Santa or fresh cranberry scones:)
Here are a few other Christmas morning breakfast ideas:
- Cranberry Orange Cinnamon Rolls
- Stuffed French Toast with Brie and Berries
- Baked Oatmeal
- Monkey Bread Muffins
- Egg Vegetable Casserole
- Cinnamon Rolls
Fresh Cranberry Scones
- 10 -12 scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 tablespoon orange zest
- 1/2 cup unsalted cold butter cut into small pieces
- 3/4 cup half and half
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 2 tablespoons half and half
- Turbinado sugar
1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.
3. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.
4. In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.
5. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.
*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.
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