We are all about food traditions here at Wright Family Table, especially those that revolve around holidays. One of those traditions is having a big breakfast on Christmas morning after we finish opening presents. We did this in my family growing up, and it is a tradition we’ve continued with our own children. There is always lots of bacon, eggs, and hash browns, and then at least one or two baked treats to make it extra special.
These scones have a light and tender crumb, and the sprinkles add a touch of Christmas magic. Nobody wants to spend Christmas morning stuck in the kitchen though, so these can easily be made ahead of time (even weeks in advance!), frozen, and then baked fresh. See the notes below for instructions on how to make these ahead of time.
Christmas Morning Scones
Prep time
Cook time
Total time
Serves: 9 scones
Ingredients
- 4 ounces cream cheese, softened
- ⅓ cup heavy cream
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 6 tablespoons sprinkles
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 8 Tablespoons unsalted butter, frozen
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium sized bowl, beat together cream cheese and cream. Add egg and vanilla extract and beat until well combined. Set aside.
- In a large bowl, whisk together the flour, sugar, sprinkles, baking powder, and salt. Using a box grater with a small grate, grate the frozen butter into the flour (just like you would grate cheese). Combine the grated butter with the flour mixture with your hands or a fork until it is a coarse consistency. There should be some visible chunks of butter still.
- Pour previously prepared wet ingredients over the butter/flour mixture. Gently stir together until a shaggy dough begins to form. Try not to overwork it. Dump onto a lightly floured surface, kneading to form together. Roll or press into a large circle about 1.5 inch thick. Use a biscuit or circle cutter to cut about 9 circle shaped scones from the dough. Arrange onto prepared baking pan
- Place in a preheated oven and bake for about 10-12 minutes, until set and starting to brown slightly on bottoms/edges. Remove from oven and let cool.
- While scones cool, make the glaze. Stir together powdered sugar, milk, vanilla, and a pinch of salt. You want a thick but still pourable consistency. If your glaze is too thick, add a small amount of milk; if too thin, add a little powdered sugar. Spoon glaze over cooled scones. Let glaze set and serve.
- Notes: If wanting to make ahead of time, place cut scones on a parchment-lined baking sheet and place in the freezer for about 30 minutes, until frozen. Place in a freezer container or resealable bag. When ready to make, preheat oven, place frozen scones on a parchment-lined baking sheet, and bake as directed above. You will likely need to add a few minutes of cook time when baking from frozen.
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