Scones with Leftover Cranberry Sauce
Transform your holiday leftovers into a delightful treat with these buttery, flaky scones made with leftover cranberry sauce. Perfectly golden and lightly sweetened, these scones combine a traditional crumbly texture with a vibrant burst of tart cranberry flavor tucked inside. Crafted with pantry staples like all-purpose flour, cold cubed butter, and a splash of vanilla, the recipe ensures tender and indulgent results every time. The cranberry sauce adds a festive twist, making this recipe both eco-friendly and irresistibly delicious. Ready in just 35 minutes, these easy-to-make scones are ideal for breakfast, brunch, or as an afternoon snack paired with tea. Serve warm with a pat of butter or clotted cream for a bakery-worthy experience right in your own kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold and cubed)
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.75 cup Leftover cranberry sauce
- 1 Egg (for egg wash)
- 1 teaspoon Water (for egg wash)
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, sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork; you want small bits of butter throughout the dough to ensure flaky scones.
In a separate bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and mix with a fork until just combined. The dough may still be a bit shaggy but should hold together when pressed lightly.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Be careful not to overwork the dough.
Flatten the dough into a rectangle about 1 inch thick. Spread the cranberry sauce evenly over one half of the rectangle.
Fold the other half of the dough over the cranberry sauce and lightly press to seal the edges. Then gently pat the dough into a rectangle again, about 1.5 inches thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal triangles or squares, depending on your preference.
Transfer the scones to the prepared baking sheet, leaving about 2 inches of space between each one.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of each scone lightly with the egg wash for a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let the scones cool slightly before serving. These are best enjoyed warm, perhaps with a pat of butter or a dollop of clotted cream!
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 99.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 95 mg | 7% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 431 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.
