There’s nothing like having coffee surrounded by the ones you love. With Christmas Day fast approaching, we’ve been thinking about perfect food pairings for your Holiday Mornings.

These scones are rich and flakey with just the right amount of sweetness to accompany your favorite holiday flavors. Quick & easy for a holiday morning, we recommend pairing your scones with a delicious cappuccino.

Holiday Scones

Freshly baked scone with jam and cappuccino in ceramic cup with latte art, styled with pastries and eucalyptus

Makes 8-9 scones

Ingredients

2 cups cake flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 tbsp orange zest
6 tbsp butter, cut into ½ inch cubes and cold
2 eggs, divided (one for egg wash)
½ cup heavy cream
homemade cranberry jelly

Instructions

1. Preheat Oven

Modern kitchen with stainless steel espresso machine set to 450°F, featuring white subway tile backsplash, wooden utensils in a ceramic holder, and fresh flowers in glass vases

Preheat oven to 450° and line a baking sheet with parchment.

2. Whisk Eggs & Cream

Home barista preparing espresso with fresh lemons and milk in a kitchen

Whisk together the egg and cream.

3. Combine Dry Ingredients

Home baking ingredients including flour, sugar, lemon, butter, and eggs on a dark wooden surface

In a medium bowl, combine the cake flour, sugar, baking powder, salt and orange zest.

4. Add Butter

Person kneading dough with flour on wooden surface

Turn dry mixture out onto a large work surface and drop the butter cubes into it. Using a bench scraper, cut the butter into the dry ingredients until it is in dime-sized pieces. Then, rub in the butter using the pads of your fingers, to flatten all the pieces.

5. Combine Eggs & Cream Mixture with Dry Ingredients

Milk being poured into flour mixture for baking scones

Slowly drizzle the egg & cream mixture over the flour mixture in small amounts, tossing with the bench scraper until just combined.

6. Knead Dough

Scone Breakfast - U04A0316

Gently knead the dough for 1 or 2 turns just so all the ingredients come together into a ball.

7. Press Dough

Person rolling out pizza or bread dough with a wooden rolling pin on a floured dark surface

Lightly flour your surface then using your hands or a rolling pin, press the dough into a ¾ “ thick circle.

8. Cut Dough

Homemade scones with baking supplies on a wooden cutting board in a home kitchen

Using a 65 mm round pastry cutter, cut the dough into circles then place them on the baking sheet. Gather the remaining dough, press, and cut out 2-3 more rounds.

Alternatively, use a knife to cut the dough into 8 triangular shaped scones and place on the baking sheet.

9. Bake

Bake for 10-12 minutes, until tops of scones are slightly golden.

10. Serve

Freshly baked scones with jam and whipped cream on striped cloth with greenery and hand reaching for a pastry

Serve warm with dollops of mascarpone cheese and cranberry jelly.

[recipe title=”Holiday Scones & Cappuccino” servings=”8-9 scones” difficulty=”moderate”]

Ingredients:

  • 2 cups cake flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tbsp salt
  • 2 tbsp orange zest
  • 6 tbsp butter, cut into ½ inch cubes and cold
  • 2 eggs, divided (one for egg wash)
  • ½ cup heavy cream
  • homemade cranberry jelly

Instructions:

  1. Preheat oven to 450° and line a baking sheet with parchment.
  2. Whisk together the egg and cream.
  3. In a medium bowl, combine the cake flour, sugar, baking powder, salt and orange zest.
  4. Turn dry mixture out onto a large work surface and drop the butter cubes into it. Using a bench scraper, cut the butter into the dry ingredients until it is in dime-sized pieces. Then, rub in the butter using the pads of your fingers, to flatten all the pieces.
  5. Slowly drizzle the egg & cream mixture over the flour mixture in small amounts, tossing with the bench scraper until just combined.
  6. Gently knead the dough for 1 or 2 turns just so all the ingredients come together into a ball.
  7. Lightly flour your surface then using your hands or a rolling pin, press the dough into a ¾ “ thick circle.
  8. Using a 65 mm round pastry cutter, cut the dough into circles then place them on the baking sheet. Gather the remaining dough, press, and cut out 2-3 more rounds.Alternatively, use a knife to cut the dough into 8 triangular shaped scones and place on the baking sheet.
  9. Bake for 10-12 minutes, until tops of scones are slightly golden.
  10. Serve warm with dollops of mascarpone cheese and cranberry jelly.

[/recipe]