Perfect use for all that leftover cranberry sauce. If your cranberry sauce is not as sweet as mine were then you might just want to add 3 table spoons sugar instead of the full 1/3 cup.
- Preheat the oven to 425.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Add orange zest. Using your hands, rub the butter into the flour mixture, squeezing, rubbing, pinching with your fingers until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
- In a small bowl, combine the 1/2 c half-and-half and the egg, beating well. Add the cranberry sauce and stir well. Pour the wet ingredients into the dry ingredients and stir gently just to combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. Don't worry about that. Use your hands to press the dough into a rough mass.
- Turn the dough and any excess flour out onto a board or countertop. Press, gather, and knead it until it just comes together. You really should not knead it more than 12 times. No matter what, do not overwork it, or the scones won't be tender. Due to the cranberry sauce, this particular version is so sticky that it's hard to even knead it a few times, but keep an eye out if you are trying a drier version.) Again, don't worry about it if there is excess flour. As soon as it holds together, pat it out into a circle that is 1-inch thick. Cut with a knife into 8 wedges.
- Line a baking tray parchment paper or a silicone baking mat. Transfer the scones as best you can. (Mine were so sticky that I had to lightly pat them back into shape on the baking tray.) Pour a tiny bit of half-and-half into a little cup. Use a pastry brush or your fingertips to gently brush/pat some half-and-half on the top of each scone.
- Bake for 10-15 mins., or until pale golden. Transfer to a rack to cool slightly, but then do let yourself have one right away, while it's still warm. With a pat of butter.
- Note: If you want to freeze them, wrap them in aluminum foil and put in a freezer bag or container. Bring to room temp and then warm in a low oven (300 degrees), toaster oven, or in a wide-slotted toaster set to "warm." (I recommend warming them even if you don't freeze them first!).
Thank you! TRUE!
As is first time for making scones from scratch too!
Used lingonberry jam as had on hand today,
Used double cream instead of half and half, is just my way!
These came out delicious, GREAT recipe for leftovers, too!
From DH, even got the WHOO HOO!
This is a good recipe but I'm knocking it down a star because the recipe itself has some mistakes. The list of ingredients calls for 1 cup half and half, but in the recipe instructions the author refers to "1/2 c half and half". I used 1/2 cup and decided this was the correct amount. Furthermore the recipe calls for 1/3 cup sugar, but the author never indicates when it should be added. I did not end up adding the sugar and find that the scone is fine without it, although I am not sure everyone would agree. Lastly i would humbly suggest that recipes are a little easier to follow if the ingredients are listed in the order in which they are used. Thanks for a good recipe, these little fixes will make it more user-friendly! :) I'll look forward to making this again.
Delicious! Like the other reviewer, I would caution others to note that the amount of half and half in the dough should only be 1/2 cup. I made a couple of changes to suit what I had, but don't believe it changed the recipe. Used 3/4 cup of my Spirited Cranberry Apricot Sauce so omitted the orange zest and cinnamon. Patted the dough into a 8-9 inch circle on the baking sheet and scored with a knife. Baked about 18 minutes. The kids inhaled these for breakfast. I'll definitely make them again! Thanks for sharing the recipe!