Vanilla Bean and Nutmeg Scones

For scones:
2 1/2 cups (320 grams) all-purpose flour
6 tablespoons (75 grams) sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 tablespoons unsweetened dried cranberries (or other dried berries), chopped small
(4 teaspoons minced fresh rosemary - optional)
6 tablespoons (80 grams) unsalted butter, chilled and diced
1 cup (237 ml) half and half (or milk or cream), plus 2 tablespoons more for brushing on top
1 teaspoon vanilla bean paste

For glaze:
1 cup (115 grams) confectioners sugar
1/2 teaspoon vanilla bean paste
1/4 teaspoon freshly ground nutmeg
2 to 3 tablespoons water

For optional toppings:
Unsweetened dried cranberries or other berries
Fresh rosemary leaves

Heat the oven to 450 F.  Line a baking sheet with parchment paper or a silicone liner.

Whisk together the flour, sugar, baking powder, salt, nutmeg, dried berries, and rosemary (if using) in a large bowl.  Cut in the butter using two butter knives or a pastry blender until the mixture 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.

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 3/4-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 half-and-half, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.  Cool completely.

Whisk together all ingredients for the glaze, adding the water a little at a time until it reaches the 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, if desired.  Place the scones onto a wire rack and let the glaze set completely before serving.

(You can make the dough the night before; instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it overnight.  Bake the scones straight from the fridge the morning you want to serve them.)

Makes 8 scones.

From An Edible Mosaic blog