“Berry” Christmas! Scones

Four days left before Christmas, and we’re winding down to the final three recipes of this year’s holiday baking series. I’m just about through with all the “merry and bright” baking I’m going to do before the Big Day. Somehow, every year it seems to both fly by and take a while, but as with every other year, I can honestly say that I’m so glad I decided to do it. It puts me in the holiday spirit like nothing else can.

I love making scones in general because they’re another one of the ‘blank canvas’ recipes that can stand up to a lot of customization. Once you have a good base scone recipe, you can adapt it to practically any flavor or occasion that you like. The more comfortable you get with baking, the more you’ll want to experiment. For my good, base scone recipe I defer to the clever folks at King Arthur Flour; I then tweaked, modified it so that it was more…Christmas-y.

Orange and cranberry are my “merry and bright” go-to flavors. I really tried to inject as much of it as possible into this dough, which is why it has the zest of two oranges and up to 2 cups of FRESH cranberries. I’ve made scones with dried ones before but this time I wanted to go with fresh so that they would burst while baking and create pockets of tart flavor to counterbalance the sweetness of the sugar, although I wouldn’t say these are overly sweet. The addition of vanilla and almond extracts give it that warm, bakery flavor.


While I was feeling good about placing fresh cranberries in the dough, I was a little concerned about the rise on the scones and that the berries might get in the way of that. As it turned out, I had nothing to worry about. They rose beautifully, much higher than I anticipated honestly and even though I know sour cream does amazing things to scone and biscuits dough I was still amazed at how light they turned out in texture.

If you’re the type of person who likes to eat a nice breakfast treat on Christmas morning, then this recipe was added to the series with you in mind. I recommend making the dough the night before, then popping the scones in the oven in the morning, so that they’re ready for you to eat as or after you’re opening presents, drinking coffee/tea, and whatnot. Be sure to check out the rest of the recipes from this year’s 12 Days of Christmas; just two days/recipes left!

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Day 4: Cranberry Cookie Tart

Day 5: Spicy Gingerbread Sticks

Day 6: Reindeer Munch

Day 7: Jell-O Butter Cookies

Day 8: Gingerbread Blondies

Day 9: Chocolate Chip Cookie Brittle

Day 10: “Berry” Christmas! Scones

Berry Christmas! Scones

Recipe Adapted from King Arthur Flour

Ingredients

  • 5 1/2 cups all purpose flour
  • 2/3 cups white sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons baking powder
  • 16 tablespoons (2 sticks) unsalted butter, frozen
  • 1-2 cups fresh cranberries
  • Zest of two oranges
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 1-2 cups buttermilk* (The amount of milk to use is going to vary depending upon the time of year and the location you’re in because of the varying moisture levels in the air. I always start with one cup, then gradually add more as I deem fit).

Directions

In a large bowl combine the flour, baking powder, salt and sugar and stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Add the cranberries and zest. Stir with a fork.

In a small bowl combine the eggs with the extracts and stir until the yolks are broken. Set aside.

Make a well in the center of the dry ingredients. Pour in the egg mixture and sour cream and buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the scones will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut scones to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 18 to 23 minutes. You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.