After the Holiday Scones Aka Cranberry Sauce Scones
Transform your holiday leftovers into a delightful treat with these After the Holiday Scones, also known as Cranberry Sauce Scones. This easy, 15-minute-prep recipe repurposes leftover cranberry sauce into tender, flaky scones with a perfect balance of sweet and tart flavors. Featuring simple pantry staples like all-purpose flour, cold butter, and baking powder, these scones are elevated by creamy vanilla and a streak of fruity cranberry goodness. The light golden crust—from a brush of cream and optional coarse sugar—encases a soft, melt-in-your-mouth center. Enjoy them warm with a cup of coffee or tea for a post-holiday breakfast or snack. Whether dusted with sugar or drizzled with a glaze, these scones are the ultimate way to savor your seasonal leftovers while adding a delicious twist to your baking routine!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Leftover cranberry sauce
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 Egg
- Optional toppings: coarse sugar or a light glaze
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg. Reserve 1-2 tablespoons of this mixture to use as a scone topping later.
Add the wet mixture to the dry ingredients and gently mix until just combined.
Gently fold in the leftover cranberry sauce, taking care not to overmix; it’s okay if streaks of cranberry are visible.
Turn the dough out onto a floured surface and gently shape it into a 1-inch thick round disk.
Using a sharp knife or bench scraper, cut the dough into 8 triangular wedges.
Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with the reserved cream and egg mixture. If desired, sprinkle with coarse sugar for added crunch.
Bake for 16-18 minutes, or until the scones are golden brown on the edges and baked through.
Remove from the oven and allow the scones to cool slightly before serving. Optionally, drizzle with a light glaze for extra sweetness.
Enjoy your After the Holiday Cranberry Sauce Scones with a cup of tea or coffee!
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 95.7 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 87 mg | 7% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
