Mrs. Claus's Chestnut Nutmeg Christmas Scones

Mrs. Claus's Chestnut Nutmeg Christmas Scones
As you plan your holiday menu this year, you may want to add Mrs. Claus's Christmas Scones to a festive brunch or Christmas tea party. Rich with chestnut puree and fragrant with nutmeg, these delicious Christmas scones are a sparkling addition to any table with their glistening sugar crust.

These chestnut nutmeg Christmas scones are quick and easy to make, so they're a stress-free idea for welcoming friends and family when they arrive at your door or wake up bleary-eyed on Christmas morning.
They're also a lovely addition to a Christmas tea menu for the holidays. Split each scone and fill with sweetened whipped cream and spiced peaches for a delightful afternoon tea, or serve alongside a bowl of pumpkin soup for a light but nourishing lunch.

Chestnut Nutmeg Christmas Scones

I usually make sweet scones with all-purpose flour and white sugar, but these are even nicer with a half cup of whole wheat flour replacing some of the white flour and brown sugar instead of granulated. This dough is dark and spiced with nutmeg, so it pairs well with the earthy, warming flavors of whole wheat flour and brown sugar.
If you have whole chestnuts, by all means chop them up and add them to the flour mixture before mixing in the wet ingredients. I only had chestnut puree, so I whisked that in with the egg and milk and let the flavor permeate the dough. Chestnut puree can be quite sweet, so if you don't fancy a too-sweet scone, reduce some of the sugar in the dough.

I chose a traditional circle shape for these Christmas scones, but I picked a cookie cutter with a fluted edge to give them a prettier, more textured look. You could easily make these any shape you like as long as they're about two inches across. Pull out your Christmas cookie cutters and have fun with stars, angels, bells, and snowmen.
I think Christmas scones should have an extra bit of sparkle, so after brushing the scones with beaten egg, I sprinkled them generously with raw sugar. Not only does this make the scones glisten in the light of candles or the fairy lights on your Christmas tree, it also adds a wonderful sweet crunch when you bite into the scone.
If chestnut and nutmeg aren't your favorite flavors, don't worry! We have many other scone ideas including Almond and Dried Cherry Scones, Warming Ginger Scones, or Dark Chocolate Red Currant Scones. Or you can take this recipe and swap out the nutmeg for freshly ground cinnamon, ginger, or cardamom.

Christmas Scones and Tea Sipping

These chestnut nutmeg Christmas scones go beautifully with a big glass of cold milk, just the way Santa would enjoy them. If you prefer your milk in your tea, you can also try one of our fabulous black teas such as Full Moon Chai with vanilla and butternut or Comfort Blend black tea with orange and cinnamon. A delightful caffeine-free option is No Obligations Decaf with flavors of vanilla, hazelnut, and cinnamon.

Chestnut Nutmeg Christmas Scones

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 cup butter, chilled and cut in pieces
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup chestnut puree
  • 1 teaspoon vanilla
  • 1 egg, beaten (to brush tops of scones)
  • 1-2 tablespoons raw sugar (to sprinkle on top of scones)

Preheat oven to 450F.
Line baking sheet with parchment paper and set aside.
In bowl of food processor (or large bowl), add flours, sugar, salt, baking powder, and nutmeg and pulse (or stir) to combine. Add butter and pulse (or cut in) until mixture resembles damp sand. Set aside.
In small bowl, whisk together egg, milk, chestnut puree, and vanilla. Add to dry mixture and stir gently with a fork until combined.
Pour dough onto lightly-floured board or counter top and knead gently just until it comes together. Press into a disk about 3/4 inch thick. Cut into circles with a floured cutter and place on baking sheet about an inch apart. Brush tops with beaten egg, sprinkle with raw sugar, and bake for 10-12 minutes until tops are golden brown.
Remove to counter and let cool.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
Back to Article

Featured product

More from:
Back to Article