Christmas Morning Scones Recipe (2024)

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This easy-to-make Christmas Morning Scones recipe (aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones) captures the flavor and aroma of Christmas morning! They have a unique, festive flavor, are easy to make, and will become your family's new favorite holiday morning tradition.

Christmas Morning Scones Recipe (1)

Whatever you do, DO NOT make these scones.

I made them, tasted them, and did a double take. (Oh my God, they are the best scones. Ever.) I may have had to sit down and I’m pretty sure my eyes rolled back in my head a little.

I thought it was a fluke, so I made them again and invited a bunch of ladies over. And everyone who’s had them has told me that they’re the best scones they’ve ever had. (Totally blushing here, but hey, they said it and so I had to share it, lol.)

Christmas Morning Scones Recipe (2)

Which sounds like it’s great, right?

(I’m telling you, no matter how much you want to, don’t go make them!)

The problem is that these scones then become the standard by which all future scones are judged. Your taste buds will be tainted the same way that mine are. These scones will wreck it for all the other decent scones out there, making you think a sufficiently good scone just isn’t worth it. Not the time, not the effort, not the money, and not even the flour that went into making it.

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You will want Christmas Morning Scones all.the.time. Whether it’s Christmas morning or not.

Which normally wouldn’t be a problem (I’m not afraid to whip up a batch of scones on a random Thursday afternoon), but they are for Christmas morning. They’re special, if you will, and sacred in a way.

So do yourself a favor and don't make these scones.

In This Article

If You Want Another Festive Scone Recipe

And if, on the off chance, you didn't heed my warning and went ahead and made these scones, you might also like my Christmas Eve Scones! They're a play on this recipe with the flavors of orange, cloves, and rosemary.

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What Do These Scones Taste Like?

I asked everyone who tried these scones how they’d describe them, but I think my 11-year-old niece said it best: “It’s like you came up with the flavor of Christmas.” (That, my dear, is exactly what I was going for. ;) )

These scones are crisp outside and tender and soft inside with a rich vanilla bean and spiced nutmeg flavor. They're laced with the piney aroma of rosemary, and feature fruity bursts of cranberry. A simple glaze on top adds shine and sweetness for the perfect finishing touch on these pastries.

So, on the off chance that you don’t heed my advice and decide to go ahead and make these, first of all, know that you will never be the same. But also take note that you can make the dough the night before and bake them off in the morning (just to make your life a little easier).

And on Christmas morning there is nothing that will make your house smell more like Christmas morning than these scones.

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The Original Christmas Morning Scones - An Easy Scone Recipe!

If you’re looking for an easy scone recipe, this recipe for Christmas Morning Scones is it! I've seen a lot of copycat recipes out there, but this is the original Christmas Morning Scones recipe that I first came up with and shared here on An Edible Mosaic in December 2014.

Ingredients for Christmas Morning Scones

Ingredients Explained

In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.


  • Flour - we use all-purpose flour as the base for our scones
  • Sugar - granulated white sugar
  • Baking powder - the leavening agent
  • Salt - a natural flavor enhancer
  • Freshly-ground nutmeg - nutmeg is the classic spice in eggnog, which is another Christmas classic; it has a bright, slightly lemony flavor and aroma, and it really enhances our scones
  • Unsweetened dried cranberries - or you can use sweetened dried cranberries
  • Fresh rosemary - rosemary adds a slightly piney flavor and aroma that reminds me of the smell of fresh Christmas trees
  • Unsalted butter - butter adds richness; also, using cold butter and cutting it into the flour so that there are small pieces of butter remaining help create deliciously flaky scones
  • Half and half - or you can go for the gusto and use heavy cream (after all, it's a holiday!); whole milk will also work, but your scones will be less rich
  • Vanilla bean paste - for flavor, aroma, and those pretty little black flecks of vanilla bean


  • Powdered sugar - powdered sugar is the base of our glaze
  • Vanilla bean paste - or you can substitute with regular vanilla extract if need be
  • Freshly-ground nutmeg - to echo the flavor of nutmeg in the scones
  • Water - I like a thin glaze on top of these scones, but you can use milk if you prefer
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How to Make Christmas Morning Scones

  1. Whisk together the dry ingredients in a large bowl.
  2. Cut the butter in with a fork or pastry cutter.
  3. Mix in the half and half.
  4. Shape the dough into a disk, wrap it in plastic wrap, and briefly chill (or make it up to 3 days in advance).
  5. Roll out the dough on a lightly floured surface, brush the tops with milk or half and half, and bake on a baking sheet with a silpat baking mat.
  6. Cool and then glaze.
  7. Enjoy!
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How to Store Scones

Like most fresh homemade baked goods, these scones are best served the same day they're made. Once they're baked, you can keep them in an airtight container for up to 2 days, but by the second day they will be a bit drier.

However, you can make the dough up to 3 days ahead of time at store it in the fridge. Bake the scones straight from the fridge the morning you want to serve them. This is perfect for Christmas morning; you can have the dough already made so all you need to do is bake the scones!

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Tips for Making Perfect Scones

  • Don't over-mix the dough. For soft, tender scones, it's important not to over-work the dough. There should be a few lumps of butter.
  • Splurge for half and half. Yes, these scones will work with whole milk, but the flavor and texture will be different. Or if you really want the richest flavor and softest texture, use cream. (Hey, it's the holidays, right?!)
  • Freshly grate the nutmeg. You'll be surprised at how much of a difference freshly grated nutmeg makes in terms of flavor and aroma.
  • Make sure to chill the dough before baking. This helps solidify the butter a bit so the scones don't spread out too much as they bake. Just 10 minutes in the freezer makes all the difference!
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More Festive Scone Recipes to Make

  • Small Batch Maple Walnut Scones
  • Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks
  • Pumpkin Scones
  • Christmas Eve Scones
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Let's Connect

Christmas Morning Scones Recipe (12)

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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Christmas Morning Scones Recipe (13)

Christmas Morning Scones (Vanilla Bean, Nutmeg, and Rosemary-Scented Scones)

By: Faith Gorsky

This easy-to-make Christmas Morning Scones recipe (aka Vanilla Bean, Nutmeg, and Rosemary-Scented Scones) captures the flavor and aroma of Christmas morning! They have a unique, festive flavor, are easy to make, and will become your family's new favorite holiday morning tradition.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Bread, Breakfast, Brunch

Cuisine American, British

Servings 8 scones

Calories 368 kcal




Other Toppings (optional):


  • Preheat oven to 450F. Line a baking sheet with a silpat liner for easy cleanup; otherwise, lightly grease a baking sheet.

  • Whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.

  • Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the half and half and vanilla bean paste. (The dough should come together, but not be too wet.)

  • Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.

  • 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.

  • Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.

  • Once cooled, whisk together all ingredients for the glaze. 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, if desired. Place the scones onto a wire rack and let the glaze set completely before serving.


Faith's Tips

  • Half and Half Substitute: Instead of half and half, you can use cream for this recipe for even richer scones. Whole milk will also work, but your scones will be less rich.
  • Make Ahead: You can make the dough up to 3 days in advance. If you do so, instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it until you're ready to bake the scones. Bake the scones straight from the fridge the morning you want to serve them.
  • Freshly-Grated Nutmeg: Take a couple minutes to freshly grate your nutmeg because it makes all the difference in terms of flavor! I recommend using amicroplaneto gratewhole nutmeg.
  • Video Edit: There is a typo at 0:16 of the video; it should say baking powder, not baking soda.


Nutrition Facts

Christmas Morning Scones (Vanilla Bean, Nutmeg, and Rosemary-Scented Scones)

Amount Per Serving (1 scone)

Calories 368Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 34mg11%

Sodium 235mg10%

Potassium 239mg7%

Carbohydrates 60g20%

Fiber 1g4%

Sugar 27g30%

Protein 5g10%

Vitamin A 373IU7%

Vitamin C 1mg1%

Calcium 108mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Christmas Morning Scones, Christmas Morning Scones Recipe, Christmas Scones, Christmas Scones Recipe, Holiday Scone Recipes, Holiday Scones, Holiday Scones Recipe

Tried this recipe?Let me know how it was!

Christmas Morning Scones Recipe (14)

This post was first published on An Edible Mosaic on December 19, 2014. It was updated with more information on December 19, 2019.

Christmas Morning Scones Recipe (2024)


What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

Is it OK to make scones the day before? ›

If you do prefer to get ahead you can shape the dough into scones and leave them in the fridge overnight, ready for baking the next day.

Why are my scones not fluffy? ›

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

Which flour is best for scones? ›

Cake flour is finer and lower in protein, which makes lighter and fluffier scones. If you don't have any on hand, a simple blend of all-purpose flour and a bit of cornstarch makes a great substitute. Simply whisk together 1¾ cups all-purpose flour and ¼ cup cornstarch.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Why are scones bad for you? ›

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

Should I refrigerate scone dough before baking? ›

This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness. Make scone dough up to three days ahead. Shape into 3/4"-thick disks, wrap in plastic, and refrigerate until ready to cut and bake.

Do you cook scones with warm or cold butter? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Should you refrigerate scones after baking? ›

Home-made scones generally last 1-2 days stored in an airtight container and placed in a kitchen cupboard or larder. Any longer and they can become a bit dry. If storing scones in the fridge they will last for about a week.

What do British people call scones? ›

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

Should you knead scone dough? ›

By kneading the scone dough, the gluten is made active and the scone is then no longer cake-like but rather bread-like. Bread needs to be kneaded but scones need to be treated with the lightest of touches to remain airy.

Why do my scones have an aftertaste? ›

That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

What is the main reason for resting scones before baking? ›

This short rest relaxes the gluten, making scones more tender; and cold chills the fat, increasing flakiness.

Why do you rub butter into flour for scones? ›

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.


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