Leftover Thanksgiving Cranberry Sauce Scones
Give your Thanksgiving leftovers a delicious makeover with these tender and buttery Leftover Thanksgiving Cranberry Sauce Scones! Perfectly golden on the outside and soft on the inside, these delightful scones use tangy cranberry sauce to add a pop of color and a sweet-tart flavor to every bite. The dough comes together easily with pantry staples like all-purpose flour, baking powder, and cold butter, while a touch of Greek yogurt keeps the scones incredibly moist. The cranberry sauce creates beautiful streaks of vibrant red throughout, making this the ultimate festive treat for breakfast, brunch, or an afternoon snack. Top them with an optional powdered sugar glaze for an extra touch of sweetness, and enjoy them warm or at room temperature. Ideal for using up leftover holiday ingredients, this quick and easy recipe is sure to become a post-Thanksgiving tradition!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup plain Greek yogurt
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 cup leftover cranberry sauce
- 0.5 cup powdered sugar (optional, for glaze)
- 1-2 tablespoons milk (optional, for 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, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the Greek yogurt, heavy cream, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until the dough just starts to come together. Do not overmix.
Add the leftover cranberry sauce to the dough and use a spatula to fold it in gently. The mixture will be sticky, and the cranberry sauce should create streaks rather than being fully incorporated.
Turn the dough out onto a floured surface and shape it into a circle about 1 inch thick. Avoid overhandling the dough to keep the scones tender.
Use a sharp knife or bench scraper to cut the circle into 8 even wedges (like slicing a pizza).
Transfer the wedges to the prepared baking sheet, leaving some space between each piece.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and let them cool slightly on the baking sheet.
If desired, make a simple glaze by whisking together powdered sugar and milk until smooth. Drizzle over the cooled scones before serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 354.5 g | 129% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 159.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 534 mg | 11% | |
*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.
