• 3 cups all-purpose flour
• 1 3/4 teaspoons salt
• 1/2 teaspoon yeast
• 1 1/2 cups water (may need to add 2 additional Tablespoons for higher altitudes)

In a large mixing bowl, whisk together flour, salt, and yeast. Add water and mix until a foamy wet mixture forms.

1. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works best.
2. Heat oven to 450 degrees.
3. When oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
4. Meanwhile, pour dough onto heavily floured surface and shape into a ball. Set on top of parchment paper circle.
5. Cover with plastic wrap and let set while the pot is heating.
6. Remove hot pot from the oven and carefully drop in the dough with the parchment paper.
7. Cover and return to oven for 30 minutes. After 30 minutes, remove the lid, and bake an additional 15 minutes.
8. Remove bread from oven and place on a cooling rack to cool.

Ingredients

Scones:

• 2 1/2 cups all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-grated whole nutmeg
• 2 tablespoons unsweetened dried cranberries chopped small
• 4 teaspoons minced fresh rosemary
• 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

Glaze:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste
• 1/4 teaspoon fresh-grated whole nutmeg
• 2 to 3 tablespoons water

Other Toppings (optional):

• Unsweetened dried cranberries
• Fresh rosemary leaves

Instructions

• Preheat oven to 450F. Line a baking sheet with a silpat liner for easy cleanup; otherwise, lightly grease a baking sheet.
• Whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
• Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the half and half. (The dough should come together, but not be too wet.)
• Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
• Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Cut the circle of dough into 8 equal wedges.
• Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
• Once cooled, whisk together all ingredients for the glaze. Dip the tops of the scones into the glaze, letting it run down the sides; sprinkle a few dried cranberries and rosemary leaves on top, if desired. Place the scones onto a wire rack and let the glaze set completely before serving.

Helpful Tips

• Instead of half and half, you could use whole milk or cream for this recipe.
• Make Ahead: You can make the dough the night before; instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it overnight (or up to 3 days in advance). Bake the scones straight from the fridge the morning you want to serve them.
• Take a couple minutes to freshly grate your nutmeg because it makes all the difference in terms of flavor! I recommend using a microplane to grate whole nutmeg.

Time: 1 hour for prep and chilling

Ingredients

Flour for dusting the board

1 sheet of frozen puff pastry, thawed and very cold 

3 tablespoons Dijon mustard 

1 egg beaten with 1 teaspoon water, for egg wash 

3 ounces Gruyere cheese, grated 

2 tablespoons freshly grated Parmesan cheese 

Flaked sea salt, such as Maldon, for sprinkling 

Directions

1. Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. (Diagonal strokes keep the pastry rectangular.) With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes.
2. Place the pastry on a board and trim the three irregular edges with a sharp knife. With the folded edge away from you, cut the pastry in 1-by-6-inch strips. You will have 10 to 12 batons. Spread the batons out on the sheet pan so they’re not touching. Brush the tops lightly with the egg wash (don’t allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 teaspoons sea salt. Chill for at least 15 minutes.
3. When ready to bake, preheat the oven to 400 degrees F.
4. Bake the batons for 15 to 18 minutes, until golden brown and puffed. Allow to cool on the pan for 3 minutes and serve warm.