Cranberries, pecans and brie – all the makings of one of the most delicious cold weather appetizers – baked brie!
In our house, baked brie is served during the holidays in a miniature Crock Pot, topped with a savoury cranberry chutney and cinnamon-spiced pecans. It’s such a phenomenal combination. The brie melts into liquid heaven, offset so nicely by the tart cranberries and spicy pecans.
I picked up some brie on sale the other week, fully intending to eat it in true holiday fashion. My snack plans were derailed and I was staring down the expiry date, knowing I could never let something as wonderful as brie go to waste.
That’s how these beauties were born.
I want to call them Christmas morning scones, because that’s precisely what they taste like.
At least, they taste like my idea of Christmas morning. In reality, my Christmas mornings (even at the ripe old age of 26) are spent instantly devouring all of the chocolate in my stocking and maybe having a slice of toast to wash it down.
Oh, throw in some chips and leftover onion dip from our annual Christmas Eve get-together and you’ve got my Christmas morning breakfast.
Thank goodness Santa has already stopped by, because that’s a Naughty List meal if I’ve ever had one.
These scones are so unbelievably simple to make.
Even if it’s already Christmas morning and you’ve get a surprise visit from some nosy neighbours eager to see what’s under your tree – you can throw these together in under 30 minutes. Plus, it uses many ingredients you already have in the house.
I took a basic recipe and added my own Christmas spin, but if you’re looking for a plain, slightly sweet scone or if you want to get savoury by adding some sharp cheddar and chives, this recipe will certainly work for you.
But who can resist that oh-so-melty, brie centre? When you slice these open, warm from the oven and the cheese oozes out, mm mm mmm! What a beautiful sight.
What do you eat on Christmas morning?
Cranberry brie scones
Makes 10 scones
- 2 cups flour
- 1/2 cup shortening
- 3 tbsp icing sugar
- 1 tbsp baking powder
- 1 egg
- 2/3 cup of milk or buttermilk
- 1 tsp salt
- 1 cup of cranberries
- 2 tbsp sugar
- 1 tbsp butter
- 1 tsp cinnamon
- 1/3 cup of pecan halves, toasted
- 1/2 small wheel of brie, skin removed
- Preheat your oven to 425ºC. Line a baking sheet with parchment.
- In a small saucepan, add cranberries, butter, sugar and cinnamon. Cook for ten minutes until cranberries have softened. Set aside to cool.
- Mix flour, salt, icing sugar, baking powder together in a large bowl. Cut shortening in with a pastry cutter or fork until crumbly. Make a hole in the middle of the dough and add egg, and buttermilk. Stir with a large spoon until just combined. Stir in cranberries and toasted pecans.
- You have two options for this roll-free dough. Either sprinkle some flour on a clean counter top and press the dough down flat, cutting out 10 scones with a round cookie cutter. Or, drop in ten large spoonfuls directly on your baking pan. Take each scone and fill with a 1/2 inch piece of brie, enough to fit in a one teaspoon measure. Roll the dough around the brie until covered.
- Bake until golden on top. This should take around eight minutes. Serve warm with butter and jam.