Scones With Leftover Cranberry Sauce

Chef #721056's Note:

I had some leftover cranberry sauce after thanksgiving and decided to make scones with. It came out delicious. If you don't eat eggs, you may want to try this recipe. I hope you like it.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6-8

Yield: 8.0 scones

• 2 cups all-purpose flour, plus more for work surface
• 8 tablespoons chilled unsalted butter, cut into small pieces
• 5 tablespoons sugar, plus 1 tablespoon sugar (for topping)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg (optional)
• 2 teaspoons sour cream
• 2/3 cup half-and-half, plus one tablespoon for brushing
• 1/2 cup left over cranberry sauce
• melted white chocolate or ganache, for drizzling

Directions:

1. Preheat oven 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, nutmeg (optional) and salt. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Gently fold in cranberry sauce. In a small bowl,(with one or two stirs) mix the half and half, vanilla extract, and sour cream together. Make a hole in the middle of the flour mixture and pour the liquid mixture in, and start to gently incorporate liquid mixture into flour mixture. On a lightly floured surface, knead dough gently, about 5 times. Pat into a 1-inch this round. cut into 8 wedges; place in a lightly greased baking sheet 2 inches apart. Brush tops with remaining tablespoon half and half; sprinkle with remaining tablespoon sugar. Bake until golden brown. 15 minutes (know your oven some ovens may need a few more minutes). Let cool on a wire rack. you can also eat warm.
2. You may drizzle with white chocolate sauce or white chocolate sauce.