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]
- 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
Directions See How It's Made
- 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.