Scones With Leftover Cranberry Sauce
photo by brooklfanny
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
8 scones
- Serves:
- 6-8
ingredients
- 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
- 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.
- You may drizzle with white chocolate sauce or white chocolate sauce.
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