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

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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

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

2. Whisk Eggs & Cream

Scone 1

Whisk together the egg and cream.

3. Combine Dry Ingredients

Scone 2

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

4. Add Butter

Scone 3

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

Scone 5

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

6. Knead Dough

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

7. Press Dough

Scone 4

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

8. Cut Dough

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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

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Serve warm with dollops of mascarpone cheese and cranberry jelly.

Holiday Scones & Cappuccino

  • Servings: 8-9 scones
  • Difficulty: moderate
  • Print

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.

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