After the Holiday Scones, Aka Cranberry Sauce Scones

READY IN: 30mins
Recipe by Debbwl

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!

Top Review by Sydney Mike

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]

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F Spray a baking sheet with cooking spray and set aside if not using a Silpat silicone baking liner.
  2. 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.
  3. In a separate bowl, whisk together cranberry sauce, orange juice, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
  4. 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.
  5. Bake for 14 to 16 minutes. Scones should be a light brown.
  6. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
  7. 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.

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