Leftover Thanksgiving Cranberry Sauce Scones Food

SCONES WITH LEFTOVER CRANBERRY SAUCE

Scones With Leftover Cranberry Sauce image

I had some leftover cranberry sauce after thanksgiving and decided to make scones with. It came out delicious. If you don't eat eggs, you may want to try this recipe. I hope you like it.

Provided by brooklfanny

Categories Breakfast

Time 40m

Yield 8 scones, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour, plus more for work surface
8 tablespoons chilled unsalted butter, cut into small pieces
5 tablespoons sugar, plus 1 tablespoon sugar (for topping)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg (optional)
2 teaspoons sour cream
2/3 cup half-and-half, plus one tablespoon for brushing
1/2 cup left over cranberry sauce
melted white chocolate or ganache, for drizzling

Steps:

Preheat oven 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, nutmeg (optional) and salt. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Gently fold in cranberry sauce. In a small bowl,(with one or two stirs) mix the half and half, vanilla extract, and sour cream together. Make a hole in the middle of the flour mixture and pour the liquid mixture in, and start to gently incorporate liquid mixture into flour mixture. On a lightly floured surface, knead dough gently, about 5 times. Pat into a 1-inch this round. cut into 8 wedges; place in a lightly greased baking sheet 2 inches apart. Brush tops with remaining tablespoon half and half; sprinkle with remaining tablespoon sugar. Bake until golden brown. 15 minutes (know your oven some ovens may need a few more minutes). Let cool on a wire rack. you can also eat warm.
You may drizzle with white chocolate sauce or white chocolate sauce.

Nutrition Facts : Calories 403.6, Fat 19.1, SaturatedFat 11.9, Cholesterol 51.4, Sodium 397.2, Carbohydrate 53.1, Fiber 1.4, Sugar 19.5, Protein 5.3

LEFTOVER THANKSGIVING CRANBERRY SAUCE SCONES

Leftover Thanksgiving Cranberry Sauce Scones image

Perfect use for all that leftover cranberry sauce. If your cranberry sauce is not as sweet as mine were then you might just want to add 3 table spoons sugar instead of the full 1/3 cup.

Provided by Chef Sarita in Aust

Categories Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, unsalted, cold, cut into 8 dice
1 egg
1 cup half-and-half, plus more for glazing
1/2 cup cranberry sauce
1 teaspoon orange zest
1 teaspoon cinnamon
1/3 cup sugar

Steps:

Preheat the oven to 425.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Add orange zest. Using your hands, rub the butter into the flour mixture, squeezing, rubbing, pinching with your fingers until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
In a small bowl, combine the 1/2 c half-and-half and the egg, beating well. Add the cranberry sauce and stir well. Pour the wet ingredients into the dry ingredients and stir gently just to combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. Don't worry about that. Use your hands to press the dough into a rough mass.
Turn the dough and any excess flour out onto a board or countertop. Press, gather, and knead it until it just comes together. You really should not knead it more than 12 times. No matter what, do not overwork it, or the scones won't be tender. Due to the cranberry sauce, this particular version is so sticky that it's hard to even knead it a few times, but keep an eye out if you are trying a drier version.) Again, don't worry about it if there is excess flour. As soon as it holds together, pat it out into a circle that is 1-inch thick. Cut with a knife into 8 wedges.
Line a baking tray parchment paper or a silicone baking mat. Transfer the scones as best you can. (Mine were so sticky that I had to lightly pat them back into shape on the baking tray.) Pour a tiny bit of half-and-half into a little cup. Use a pastry brush or your fingertips to gently brush/pat some half-and-half on the top of each scone.
Bake for 10-15 mins., or until pale golden. Transfer to a rack to cool slightly, but then do let yourself have one right away, while it's still warm. With a pat of butter.
Note: If you want to freeze them, wrap them in aluminum foil and put in a freezer bag or container. Bring to room temp and then warm in a low oven (300 degrees), toaster oven, or in a wide-slotted toaster set to "warm." (I recommend warming them even if you don't freeze them first!).

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