Rosemary Cranberry Nutmeg Scones

 The Blog tech and his wife were going to a brunch yesterday so I made them some food to take along with them.  I made rosemary/cranberry/nutmeg scones.


  • 2½ cups flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground nutmeg
  • 2 tablespoons unsweetened dried cranberries, chopped small
  • 4 teaspoons minced fresh rosemary
  • 6 tablespoons unsalted butter, chilled and diced
  • 1 cup cream plus 2 tablespoons more for brushing on top
  • 1 teaspoon vanilla bean paste
Glaze:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon freshly ground nutmeg
  • 2 to 3 tablespoons water

Instructions
  1. Preheat oven to 450F; line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
  3. Cut in the butter with a fork until it looks like coarse meal. Whisk together the half and half and vanilla bean paste, and stir it into the flour mixture. (The dough should come together, but not be too wet.)
  4. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
  5. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Cut the circle of dough into 8 equal wedges.
  6. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little cream and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
  7. Once cooled, whisk together all ingredients for the glaze, adding the water a little at a time until it reaches your desired consistency. Dip the tops of the scones into the glaze, letting it run down the sides; sprinkle a few dried cranberries and rosemary leaves on top. Place the scones onto a wire rack and let the glaze set completely before serving.
 I made an Eggs Benedict quiche with hollandaise sauce.
And a bowl full of Scotch Eggs.

Comments

TARYTERRE said…
your quiche and the scones look positively delicious. orange cranberry scones are my favorite. i bet the rosemary really makes yours sing. yum. yum.
Don't those Scotch Eggs look good!
I would love to make those scones for my company this week. I hope I have the time.
Connie said…
Your Eggs Benedict quiche looks very yummy, have you posted the recipe for that? That's is something that I think my husband would truly enjoy :)
jaz@octoberfarm said…
if you type quiche into my search bar it will bring the recipe up.
Linda said…
All looks delicious. Do other people bring contributions to the brunch, too?
I have often rosemary in my scones but I have never tried nutmeg, must do that next time!

Have a great day!

Christer.
Rain said…
Hi Joyce! :) Everything looks so delicious!!! Those Scotch Eggs...wow. Now I'm in the mood for quiche again. We went through a quiche phase where we had them every other day for a few weeks it seems!
Guillaume said…
Interesting mix. That sounds absolutely delicious.
Kay said…
Oh gosh! So many of my favorites right here. Yum!