Christmas Morning Scones (AKA Vanilla Bean, Cranberry and Rosemary Scones)

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This time last year: Baked Apple Cider Donuts with Cinnamon-Sugar Glaze (2012)

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YOU GUYS! It’s Christmas EVE!

I love this day.

Every Christmas Eve my mom, brother, and I spend all night together. We would spend it with my dad as well, but as a preacher, Christmas Eve is not vacation.

The night starts with the 5 o’clock children’s Christmas Eve service. Then we will come home and share a bowl of soup together- or something created with love and designed to keep us warm.

After dinner, without fail, I will watch Holiday Inn (the original White Christmas!), by myself, because my Mom will be busy cooking and my brother will be busy avoiding musicals. Then we will throw our coats back on, push back any sleepy thoughts, crawl into the car, and head to church for the 11 o’clock Christmas Eve service.

There we will sit in the pew together. We will sing our favorite hymns- Still, Still, Still, Away in a Manger, Joy to the World. We will light candles, and at the end of the service, as the clock strikes 12, we will raise our candles up. We will lift them above our heads, and my father- standing at the front with his candle mirroring ours- will whisper “It is Christmas,” and in my gut, I will feel that wave of hope, peace, love, and joy that we have been talking about all month, in one fell swoop.

There will be light, and then there will be joy, and it will be contagious.

When we were young, we would come home from the 11 o’clock service and  my mom would usher my brother and I to bed, so that she and my dad could “play Santa.” However, now that we are older, we all wait for my dad to get home. Once we’re all home- for the first time all night, we will stay up late, because the holidays aren’t the holidays unless you have time together. So we will make time, and we will likely do it by the fire, with a plate of crackers and cheese.

The next morning, we will stumble out of our beds- mom will make coffee, dad will turn on the Christmas lights, and somewhere between opening gifts, trying on new winter coats, and manning the fire, mom will pass around a tray of baked bread- muffins, scones, and loaf slices.

That is Christmas.

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When I stumbled upon this recipe, I knew I had to make it. The title alone pulled me back to those mornings around the Christmas tree, with our backs warming to the fire in the fire place,  and mom’s tray of baked bread circulating around the family. And I have to admit, I am so glad I did, because this recipe is AMAZING! These scones truly tastes like Christmas! Something about the favors, particularly the rosemary, smells and tastes like Christmas morning. I know that might sound crazy, but trust me on this. Tis the season for comfort and joy, and in my book, comfort and joy look a lot like scones.

Merry Christmas dear readers. Thanks for sticking with me for another year!

Gratefully, and warmly,

– Sarah
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Scone Ingredients:
  • 2½ cups all-purpose 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 half and half (or milk or cream), plus 2 Tablespoons more for brushing on top
  • 1 teaspoon vanilla bean paste
Glaze Ingredients: 
  • 1 cup powdered sugar
  • ½ teaspoon vanilla bean paste
  • ¼ teaspoon freshly ground nutmeg
  • 2 to 3 tablespoons water
  • Optional: Unsweetened dried cranberries and fresh rosemary leaves
Directions:
  1. Preheat the oven to 450˚F.  Lightly grease a baking sheet and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary.
  3. Using a fork or two butter knives, cut the butter into the flour mixture, until it resembles a coarse meal.
  4. In a large measuring cup, whisk together the half and half and the vanilla bean paste, and then add to the flour mixture.
  5. Stir the liquid into the flour mixture using your hands or a wooden spoon, until the dough begins to form.  Shape the dough into a ball,  cover it with plastic wrap, and put in the freezer for 10 minutes.
  6. Place the dough on a lightly floured surface, roll out until the dough is in a large circular shape, about 3/4 inches thick.  Run a large knife in water, then then cut the dough into 8 equal wedges.
  7. Arrange the scones on the prepared baking sheet and lighty brush the tops with half and half.
  8. Bake for 14-16 minutes or until light golden brown.  Remove from the pan and allow to cool on a cooling rack.
  9. Meanwhile, whisk together the ingredients for the glaze- adding water to reach your desired consistency.
  10. Dip the scones in the glaze, and sprinkle with cranberries or rosemary leaves as desired. Allow the glaze to set, and then eat and enjoy!
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Notes and Tips!:
  • If you want to make this dough ahead, instead of placing the dough in the freezer for 10 minutes, simply wrap and place in the refrigerator overnight. Bake the scones straight from the refrigerator in the morning.
  • Source: An Edible Mosaic
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen!

Blood Orange and Blackberry Scones

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This time last year: Spiced Roasted Chickpeas (2012)

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I have always been a muffin girl. Take me to a coffee shop, or a fancy grocery store with a bakery case, and I will likely walk out with a muffin. It’s embarrassing.

You really shouldn’t take me anywhere.

Despite my deep love for muffins, I, for some reason, have never been a big scone fan! (that doesn’t even make sense!). That is, until recently.

My experience with scones from early on was not preferable. I must have had a few really terrible and dry scones early on, because I managed to steer clear of scones for years- something I now strongly regret.

It was my mom that finally inspired me to give scones a second chance, because my mother favors scones like I favor muffins….a ridiculous amount. Thus, I got over my nonsensical scone discrimination, tried my hand at a few recipes, and now can’t get enough of them!

These blood orange and blackberry scones might be my new favorite scone recipe. They are too good to be true, and perfectly seasonal! Pull out the flour, because it’s time to start cooking.

Lots of love,

A Rented Kitchen

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Scone Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • 1 large egg
  • 1/3 cup sugar
  • Zest of one large blood orange, or two medium blood oranges
  • ½ cup unsalted butter, chilled
  • ¾ cup blackberries

Orange Glaze Ingredients:

  • 3 Tablespoons unsalted butter, melted
  • 1 cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 2-4 Tablespoons freshly squeezed orange juice from previous blood oranges

Directions:

  1. Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl mix the flour, baking powder, baking soda, and salt until blended; set aside.
  3. In a separate small bowl, whisk together the egg and the sour cream until smooth; set aside.
  4. In a large measuring cup, stir together the sugar and orange zest until the sugar is moist and the zest is evenly mixed in.
  5. Add the sugar mix to the flour and toss to combine. Once thoroughly mixed, cut or grate the chilled butter into the flour mixture, using your hands to work the butter into the flour until the mixture looks like coarse meal.
  6. Gently stir in the sour cream mixture until a dough consistency is formed.
  7. Gently fold the blackberries in (they will likely break up, and that is ok!), and form a dough ball. You do not want to over work the dough- it should be sticky but firm as you form it. If it is too sticky to manage, sprinkle additional flour over the top and work in.
  8. Once formed place the dough on a clean, dry, and lightly floured surface, and pat into an 8” inch circle. Using a sharp knife, cut the dough into eight triangles, and transfer each triangle to the prepared baking sheet.
  9. Bake for 15- 17 minutes, or until the tops begin to brown. Meanwhile, prepare the glaze by whisking together the ingredients in a small bowl.
  10. Once the scones have cooled, generously drizzle the tops with glaze. Enjoy!

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Notes and Tips!:

  • Adapted From: Sprinkle Some Sugar 
  • Yield: 8 scones
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links below!):

 

Pesto Parmesan Scones

On this day last year: Let’s Taco’bout it!: Island Tacos (2013)

 scones

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My mom loves scones a lot. A lot, a lot. I do not think I know a single individual that loves scones as much as that wonderful woman.

Whenever we end up in a coffee shop together, one of us always walks away with a scone, because my mother claims coffee just demands for a little something else! I don’t hate the way she thinks 🙂

I have fond memories of spending afternoons running errands together when I was young, climbing in and out of our mini van, scooting around town on Saturday afternoons. Just as my brother and I would start to grow weary, and most likely a little fussy, she would suggest, in a whisper- as if it was a new idea or something we’d never done before, that we stop somewhere and get a little snack! Nathan and I would lean forward, nod our tired little heads, and we would pull into the closest Panera. Moments later, we would leave with two hot chocolates, a coffee, and a few scones in hand- much happier campers.

Fast forward several years, and I’d like to dedicate this post to her. I have two other scone recipes posted, but both happen to be sweet. Thus, I thought it was time I post a more savory bread recipe.

I hope you like it as much as we did!

With love, and warm memories,

– A rented kitchen

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Ingredients:

  • 3 ¼ cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cups cold butter, cut into pieces
  • 1 cup buttermilk
  • ¼ cup pesto
  • 2/3 cup freshly grated parmesan cheese
  • Melted butter

Directions:

  1. Preheat your oven to 425˚F. Spray a baking sheet with a thin layer of nonstick spray and set aside.
  2. In a large bowl, combine the first six ingredients, stirring until well combined.
  3. Add the butter, mixing in with either your fingers, a fork, or a pastry blender, until the butter forms coarse crumbs.
  4. Add the buttermilk, parmesan, and pesto. Stir the ingredients in, until a dough forms. Then use your hands to truly bring the dough together.
  5. Transfer the dough to a clean, dry, and lightly floured surface. Kneed for a few minutes and then divide into two circles.
  6. Pat the two dough circles into 7-inch circles. Cut each circle into 6 or 8 triangles, transfer the triangles to the baking sheet, and brush with a light layer of butter.
  7. Cook the scones for 12-14 minutes* or until light brown.
  8. Serve warm and enjoy!

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Notes and Tips!:

  • Yield: About 12 scones (more if you cut them on the smaller side!)
  • If cooking wedges, bake for 12-14 minutes as listed. If cooking roughts or square scones, decrease cook time to 9-11 minutes.
  • Source: How Sweet Treats
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’! (Recipe links found below)

Dark Chocolate Chip Scones

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It’s Friday.

Thaaaaaank Goodness.

Truthfully, if we were to play the honesty game, I would have to admit that this week has not actually been that hard. However, as a senior in my last semester of college, the weekend perpetually cannot come soon enough.

So, we’re here, it’s finally the weekend, and I want nothing more than cozy pants and chocolate. Didn’t see That one coming, did you?!

Unfortunately, I made these scones several weeks ago, and they are not actually sitting warm and in front of my face, as I so desperately wish they were right now. Then again, that might be fortunate for me, because I’m not sure I have the strength to not eat all of them at the moment. Just being honest!

Thus, for your own sake, and for the happiness of your taste buds, if you have a free moment, or if you need to practice making free moments, I highly suggest making these delicious scones. They are so simple, and nearly impossible to mess up.

These scones also make beautiful gifts, as you can put several in a tin or a cute bag and give them away to friends. (Because in my experience, that’s the true way to people’s hearts- baked goods and surprise chocolate. Duh.)

On a more serious note, I hope you all have a glorious weekend, full of warmth, yummy food, and at least a few moments to slow down! Wish me luck as I try to inspire the college student within me to continue working, and to some homework instead of just looking for excuses to continue baking. It’s an uphill battle.

Until next time, happy baking 🙂

Love, A Rented Kitchen

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Ingredients:

  • 3¼ cups all-purpose flour
  • ½ cup sugar
  • 1 Tablespoon + 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups (12-oz) package dark chocolate chips
  • 2 cups chilled heavy cream
  • 2 Tablespoons butter, melted
  • Additional sugar for sprinkling!

Directions:

  1. Heat oven to 375˚ F. Lightly grease two baking sheets.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir until thoroughly combined, and then fold in the chocolate chips.
  3. Stir the whipping cream into the flour mixture until the batter is just evenly moist.
  4. Prepare a clean and dry surface, and sprinkle lightly with flour. Turn your dough out onto the surface and knead gently for about two minutes, or until the dough forms. (FYI: The dough will be very sticky on your hands. I added a few additional sprinkles of flour to help manage the sticky consistency, but be aware that it is a sticky messy process!)
  5. Divide the dough into three equal balls and flatten each dough ball out into a roughly seven-inch circle.
  6. Cut the circle into 8 triangles and transfer the triangles to the prepared baking sheet.  Brush each triangle with melted butter, and sprinkle with additional sugar as desired.
  7. Bake for 15-20 minutes or until lightly browned. Enjoy!

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Notes:

  • Yield: 24 scones
  • Source: Brown Eyed Baker
  • If you like this recipe, don’t miss these other delicious goodies from ‘A Rented Kitchen!’ (Recipe links below!)

Pumpkin Spice Glazed Scones

For those of you who don’t know, I have a Facebook page for this blog- A Rented Kitchen– that gets updated regularly with pictures, stats, and reminders of new posts! Just this weekend I figured out I could create a poll for my Facebook page (I’m a few steps behind….)  and did just that! The poll question I posed out of curiosity was:

“What would you rather see more of from this rented kitchen?”

a) vegetarian dishes

b) desserts and breads

 c) healthy food yummies

d) vegan noms.

Twenty-four hours after I placed the poll, the desserts and bread category was in the lead. I promised people that whatever they wanted to see more of I would try to incorporate more into my recipe list. Thus, since the people wanted desserts and breads- I bring you these delicious, perfectly seasonal, pumpkin spice glazed scones.

These treats were perfect for this weekend. Every morning I woke up, warmed one up in the microwave for a few seconds, just until the icing got a little soft, and sat on my front porch while the birds woke up. It was just what I needed, and hopefully you’ll enjoy them too!

At this point, the request for vegetarian dishes and healthy food yummies has evened out with the level of desserts and breads requests, but since the first people who polled wanted sweets- that is what I’m delivering first. However, I would love to hear your responses to my question as well! Feel free to check out my Facebook page and write in your own request or vote on the options provided! It’s never too late! I love knowing what you all are thinking.

In the meantime, I hope this recipe finds you with some slow mornings and an opportunity to embrace the season. Come back soon!

Scone Ingredients:

  • 2 cups all-purpose flour
  • 7 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 6 Tablespoons cold butter
  • ½ cup canned pumpkin
  • 3 Tablespoons half-and-half
(I used 2% milk instead and they turned out great!)
  • 1 large egg

Powder-Sugar Glaze Ingredients:

  • 1 cup plus 1 Tablespoon powdered sugar
  • 2 Tablespoons milk

Spiced Glaze Ingredients:

  • 1 cup plus 3 Tablespoons powdered sugar
  • 2 Tablespoons milk
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

Directions:

  1. Preheat the oven to 425˚ F and prepare a baking sheet by lining it with parchment paper; set aside.
  2. Combine the first 8 ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger- in a large bowl and mix well.
  3. Using two forks, cut the cold butter into the dry ingredients so that there are no obvious clumps remaining; set aside.
  4. In a medium sized bowl, combine the pumpkin, milk (half-and-half/ whole/ 2%- your preference!), and the egg. Whisk until well blended and then fold the wet ingredients into the dry ingredients.
  5. Once the wet and dry ingredients are evenly combined, you will be able to fold the dough into a ball- pat it some to eliminate cracks and ensure the ingredients are evenly distributed.
  6. Lightly flour a working surface, place your dough ball in the center, and pat it out into a rectangle- one inch thick and about three times as long as wide.
  7. Using a long knife or a pizza cutter cut the rectangle into three even sections- cutting twice through the width.
  8. Cut each of those three sections diagonally both ways, like an X, so that you end up with four pieces per section, and 12 triangular pieces total.
  9. Arrange the scones on the prepared baking sheet and bake for 10-14 minutes, or until light brown and a toothpick comes out clean.
  10. Once cooked, place the scones on a cooling rack and begin preparing glaze.
  11. Powdered Sugar Glaze: Mix the powdered sugar and milk together in a small bowl until smooth. When the scones are cool, brush a thin layer of the glaze on top of each.
  12. Spiced Glaze: Combine the powdered sugar, milk, and spices together in a small bowl- mixing well. Once the powdered sugar glaze is firm, drizzle a layer on top of each scone. Allow for the icing to firm up before serving (about an hour). Enjoy!

 

Notes and Tips!:

  • This recipe calls for two different glazes. Since this was my first time making scones I followed the directions, however I think these scones would be just as good with one glaze. Sooo, if you’re interested in making them slightly healthier- drop the powdered sugar glaze and instead of drizzling the spiced glaze, spread a thin layer on top of each scone! Sometimes less can be more.
  • Don’t forget to allow time for the icing to cool before serving or moving the scones! You want at least an hour for that step or else things get messy!
  • Source: Brown Eyes Baker Food blog, originally adapted from We [Heart] Food
  • In the mood for more fall pumpkin recipes? Try these: Pumpkin Spice Donuts and Baked Pumpkin Oatmeal Cups!
  • In the breakfast food mood? You’d love these!: Blueberry Cinnamon Coffee Cake, Oatmeal Chocolate Chip Cookie Pancakes