Holiday Foraging
This year, consider using your backyard as a resource for decorating your home and holiday table.
Easy
15 MIN
Mix these breakfast treats up while the coffee is brewing, and you won’t need an alarm clock to get everyone to the table. The scent of rosemary will even wake up the sleepy-heads.
Ingredients
SERVINGS: 8 Pieces
- 2-1/2 cups flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon freshly ground nutmeg
- 3 teaspoons fresh rosemary, minced
- 2 tablespoons dried cranberries, chopped into small pieces
- 3/4 cup cold butter, cut into cubes
- 1 egg
- 3/4 cup heavy cream
- 1 tablespoon vanilla bean paste or vanilla extract
- Coarse sugar
For glaze
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/2 cup heavy cream plus more for brushing
- 5 cups powdered sugar, sifted
Instructions
Preheat oven to 400°. Mix flour, sugar, salt, baking powder, nutmeg and rosemary in a large bowl. Add cranberries and toss together. Cut in butter with pastry cutter or two knives. In a small bowl, mix egg, cream and vanilla. Add to dry ingredientsand mix until combined. Turn out onto lightly floured surface and knead five to six times. Shape into a circle and cut into eight triangles. Place on parchment-lined pan and brush with heavy cream. Dust with coarse sugar and bake for 12 to 15 minutes rotating pan halfway through cooking time. Drizzle with glaze while still warm.
To make glaze: Whisk vanilla bean paste or extract into heavy cream. Whisk in powdered sugar until smooth.
MORE FOR THE HOLIDAYS
