Scones for breakfast has become a Christmas tradition over the past few years, followed by binge watching Star Wars if it is too cold to step outside. This year we watched The last Jedi few days before, leaving us with just the hunger for scones :-). Our favorite is this Christmas Morning Scones. These bright looking scones are flavored with orange zest, cranberries and pistachios. Easy to make, and easier to share ..
To me scones are one of the easiest bakes. Not much prep and they need very little baking time as well. These beauties can be made home in less than the time it takes for me to go to the store and buy a box . A well made scone is crumbles in the mouth and is a perfect companion for that morning cup of joe. When making breakfast scones we keep the sugar a tad bit low , but on Christmas one is allowed a little indulgence.
There is not too much sugar in this version either, but it is drizzled with orange glaze to make up for it 😉 . The wonderful flecks of red from the cranberries and the green from the pistachios adds to the festive touch. Now you know why I call it Christmas Morning Scone !
Often times I make my scones with part whole wheat flour. The recipe works well with partial substitutions – up to 50%. You may have to add 1 to 2 tbsp extra liquid to bind everything. For Christmas it is usually made with all white flour (All purpose) . The all purpose flour I use are always unbleached and un-bromated, and more often than not organic as well.
I can not marvel at this being such easy morning bake. Mix everything scoop on to a baking sheet and bake. No shaping , resting or waiting. All the time in the world unwrap and enjoy the presents 🙂 or curl up and finish reading that book – which currently in my case happens to be one on worpress !
Unlike cakes and breads the dough for scones is not homogeneous and smooth. Small pieces of butter is distributed uniformly in the dough , allowing it to melt and form the characteristic crumbly texture while baking. The fastest way to achieve this is to add all the dry ingredients to a food processor along with chopped cold butter and pulse a few times. 4 to 5 pulses is all it takes to get the mix to a coarse bread crumb texture. Transfer to a mixing bowl and fold in the fruits and nuts as well as the liquid. Do not overwork the dough.
Prep Ahead The mix can be made ahead in the dry form , i.e. without adding milk and chilled in the fridge overnight. In the morning pre-heat the oven, take out the mix and fold in the cold milk.