What is your early morning treat of choice to leave for Santa? Are you team cookies or team scones? A few years ago my son and I made Christmas Tree Cranberry Pecan Scones during the holiday season. We fell in love with these scones, made with Real California Milk dairy – butter, buttermilk, heavy cream… yes, they are fluffy and absolutely perfect to serve for breakfast.
As we sat there eating our delicious Christmas Tree Cranberry Pecan Scones, my son asks if we could leave a batch out for Santa instead of our traditional cookie. I explain to him this is more of a breakfast treat, and he says to me “Perfect, Santa comes in the early morning hours to drop off my gifts he can have an early breakfast!”
From that point on we started leaving Santa a small plate of scones and a glass of milk. I make a batch on Christmas eve to leave a plate for the man in red and the rest for my family to enjoy Christmas morning. I feel like a good samaritan knowing I’m doing my part by using #RealCaliforniaMilk products – they are made with sustainably sourced milk from California dairy families, and when I see that seal I feel confident I’m giving Santa pure quality.
Happy Breakfast together + Holiday Season = Building Memories! #MorningsMeanMore
CHRISTMAS TREE CRANBERRY PECAN SCONES:
- 3 cups flour
- 1/3 cup bakers sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter – 1 1/4 sticks (Look for the seal)
- ½ cup dried cranberries
- ½ cup chopped pecans
- Orange zest from 1 orange
- 1 cup Real California Buttermilk
- 1 egg
- 2 tablespoons heavy cream for brushing
- 2 cup white chocolate chips
- Green gel food coloring
- Candy decorations
- Pretzel rods
Preheat oven to 400 degrees Fahrenheit.
Add flour, bakers sugar, baking powder, and salt together in a food processor. Pulse to combine.
Pulse in butter until it forms pea sized crumbles/coarse meal.
Pour mixture into a large mixing bowl.
Mix cranberries, pecans and orange zest into flour/butter mixture with your hands.
Drizzle buttermilk and egg into flour, and massage it into the dough.
Transfer to a floured work tabletop and roll with a rolling pin to a create a 1 inch thick round.
Pat all around to smooth the edges out.
Cut into 8 equal triangles. Place on a baking sheet lined with a non-stick baking mat. Brush the tops evenly with heavy cream.
Bake for 20 to 25 minutes or until the tops are lightly golden.
Remove from oven and allow to cool.
Add white chocolate chips to a double boiler. Mix with a rubber spatula until chocolate melts and is smooth.
Remove from flame and mix a few drops of green food coloring into melted chocolate.
Mix to combine in color completely.
Spoon chocolate into a piping bag.
Pipe chocolate onto top of scones, decorating them as you wish.
Top with sprinkles or candy stars. Allow chocolate to set.
Stick a piece of pretzel rod into the bottom of the scone to make a tree.