1/1 Photo of After the Holiday Scones, Aka Cranberry Sauce Scones
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!
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Units: US | Metric
- 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
- 1Preheat oven to 425°F Spray a baking sheet with cooking spray and set aside if not using a Silpat silicone baking liner.
- 2Combine 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.
- 3In a separate bowl, whisk together cranberry sauce, orange juice, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
- 4Pat out dough onto a lightly floured surface and form it into 10 inch circle and cut into 8 wedges. Place on prepared baking sheet.
- 5Bake for 14 to 16 minutes. Scones should be a light brown.
- 6Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
- 7Mix 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.
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Nutritional Facts for After the Holiday Scones, Aka Cranberry Sauce Scones
Serving Size: 1 (104 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 369.4
- Calories from Fat 131
- Total Fat 14.5 g
- Saturated Fat 6.1 g
- Cholesterol 46.1 mg
- Sodium 487.5 mg
- Total Carbohydrate 56.5 g
- Dietary Fiber 1.8 g
- Sugars 31.7 g
- Protein 4.7 g