Prep 15 mins
Cook 15 mins
It was the morning after Thanksgiving with leftovers of cranberry sauce, orange juice and pecans all begging to be eaten. So what to do? Make scones with a Holiday flair!
- 2 cups self rising flour
- 6 tablespoons sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 6 tablespoons butter, cold
- 1⁄2 cup pecans, toasted and chopped
- 1⁄2 cup canned whole cranberry sauce
- 3 tablespoons orange juice
- 1 egg, large
- 1 cup powdered sugar
- 1 -2 tablespoon orange juice
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄16 teaspoon ground ginger
- 1⁄16 teaspoon ground cloves
- Preheat oven to 425°F Spray a baking sheet with cooking spray and set aside if not using a Silpat silicone baking liner.
- Combine flour, sugar, and spices in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Stir in nuts and set aside.
- In a separate bowl, whisk together cranberry sauce, orange juice, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- Pat out dough onto a lightly floured surface and form it into 10 inch circle and cut into 8 wedges. Place on prepared baking sheet.
- Bake for 14 to 16 minutes. Scones should be a light brown.
- Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
- Mix glaze ingredients until smooth. Adjusting the orange juice to get to the desired glaze consistency (too thin and it runs / too thick and it globs), spread glaze over each scone and dry about 20-30 minutes before serving.
Wonderful tasting scones, these, although I must admit to NEVER having leftover cranberry sauce, since I usually make big batches of the stuff & use it as is or on top of cottage cheese, ice cream, pound cake, mashed bananas, you name it! And, I like the idea of using it in a recipe just like this one! A great way to have a festive, holiday treat any time of the year! Thanks for sharing the recipe! [Made & reviewed in Newest Zaar recipe tag]
We really liked these, thanks for posting! I used walnuts, but otherwise followed the recipe. I patted the dough into a greased 9" round pan and let them sit in the pan 5 mn. after baking, removed to a cooling rack, glazed, then cut. The house smelled heavenly!
Hummmm, I love the flavor, the cranberry and spice are so good (I used 3/4 tsp of cinnamon) and the cranberry is certainly there but it's a great blend and not an overpowering tang. That said, I did use the self rising flour but they didn't rise. They came out of the oven essentially the same hight that they went in and with all of the butter ask for they were rather dry. You will need coffee, tea or milk close by. That shouldn't be a problem at all if your ok with increasing the butter content by at lease half. The glaze might also have helped with the dry issue but I chose to skip it for diabetic reasons, I sprinkled a couple of Tbsp's of raw sugar on top which really cut what would have come in the glaze. If you don't have a sugar issue go for the glaze! it sounds wonderful.