Indulge in a delightful culinary journey with our tantalizing collection of scone recipes featuring the delectable tang of leftover cranberry sauce. These scones are a perfect blend of sweet and tart, with a moist and tender crumb that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our recipes cater to all skill levels, ensuring a successful and enjoyable baking experience. From classic cranberry scones to unique variations like orange-cranberry scones and cranberry-chocolate chip scones, our recipes offer a symphony of flavors to suit every palate. Embark on this delectable adventure and create memories with each bite of these irresistible scones.
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LEFTOVER THANKSGIVING CRANBERRY SAUCE SCONES
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
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!).
SCONES WITH LEFTOVER CRANBERRY SAUCE
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
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
Tips:
- Fresh Cranberries or Frozen Cranberries: You can use either fresh or frozen cranberries for making cranberry sauce. If using frozen cranberries, thaw them before cooking.
- Orange Zest and Juice: Orange zest and juice add a bright citrus flavor to the cranberry sauce. Make sure to use fresh oranges for the best flavor.
- Sugar: The amount of sugar you add to the cranberry sauce will depend on your personal preference. You can adjust the amount accordingly.
- Spices: You can add various spices to the cranberry sauce, such as cinnamon, nutmeg, and cloves. Experiment with different spices to find your favorite combination.
- Cooking Time: The cranberry sauce should be cooked until the cranberries burst and the sauce thickens. This usually takes about 15-20 minutes.
- Storing: Cranberry sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Serving: Cranberry sauce is a versatile condiment that can be served with a variety of dishes, such as turkey, chicken, pork, and fish. It can also be used as a spread for sandwiches or as a topping for pancakes and waffles.
Conclusion:
Cranberry sauce is a delicious and versatile condiment that can be enjoyed with a variety of dishes. With its bright and tangy flavor, cranberry sauce is a perfect addition to your holiday table or any meal. So next time you have leftover cranberry sauce, don't throw it away! Use it to make these delicious scones or try one of the many other creative ways to use leftover cranberry sauce.
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