- 2 1/2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoons Himalayan Pink Sea Salt
- 1/2 teaspoon ground nutmeg (fresh)
- 2 tablespoons unsweetened dried cranberries (chopped)
- 1 teaspoon fresh rosemary (minced)
- 2 tablespoons Rosemary Premium Extra Virgin Olive Oil
- 6 tablespoons unsalted butter (chilled and diced)
- 1 cup half-and-half, plus 2 tablespoons more for brushing on top
- 1 teaspoon vanilla bean paste
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon freshly ground nutmeg
- 2 to 3 tablespoons water
- 2 tablespoons Cinnamon Pear Dark Balsamic Vinegar
- Fresh rosemary leaves
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
- Cut butter, using a fork to mash until it looks like a course meal. Whisk together the half and half, rosemary olive oil, vanilla bean paste, and butter and stir into the flour mixture.
- Shape the dough into a ball, then flatten it into a disk. Wrap in plastic wrap and chill in freezer for 10 minutes.
- Put the dough onto a lightly floured surface. Roll the dough out into a circle about 7 inches in diameter and 3/4 inch thick. Cut into 8 equal wedges.
- Place scones on baking sheet. Lightly brush tops with half-and-half and bake until puffed and light golden brown, about 14 to 16 minutes. Let cool.
- Whisk together all ingredients for the glaze, adding water a little at a time until desired consistency. Dip the tops of the scones in glaze.
- Drizzle with balsamic and sprinkle rosemary leaves on top. Let glaze set completely before serving.