Scones with Leftover Cranberry Sauce

Transform your holiday leftovers into a delightful treat with these buttery, flaky scones made with leftover cranberry sauce. Perfectly golden and lightly sweetened, these scones combine a traditional crumbly texture with a vibrant burst of tart cranberry flavor tucked inside. Crafted with pantry staples like all-purpose flour, cold cubed butter, and a splash of vanilla, the recipe ensures tender and indulgent results every time. The cranberry sauce adds a festive twist, making this recipe both eco-friendly and irresistibly delicious. Ready in just 35 minutes, these easy-to-make scones are ideal for breakfast, brunch, or as an afternoon snack paired with tea. Serve warm with a pat of butter or clotted cream for a bakery-worthy experience right in your own kitchen!

Nutriscore Rating: 43/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (cold and cubed)
• 0.75 cup Heavy cream
• 1 teaspoon Vanilla extract
• 0.75 cup Leftover cranberry sauce
• 1 None Egg (for egg wash)
• 1 teaspoon Water (for egg wash)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork; you want small bits of butter throughout the dough to ensure flaky scones.

Step 4

In a separate bowl, whisk together the heavy cream and vanilla extract.

Step 5

Pour the cream mixture into the dry ingredients and mix with a fork until just combined. The dough may still be a bit shaggy but should hold together when pressed lightly.

Step 6

Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Be careful not to overwork the dough.

Step 7

Flatten the dough into a rectangle about 1 inch thick. Spread the cranberry sauce evenly over one half of the rectangle.

Step 8

Fold the other half of the dough over the cranberry sauce and lightly press to seal the edges. Then gently pat the dough into a rectangle again, about 1.5 inches thick.

Step 9

Using a sharp knife or bench scraper, cut the dough into 8 equal triangles or squares, depending on your preference.

Step 10

Transfer the scones to the prepared baking sheet, leaving about 2 inches of space between each one.

Step 11

In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of each scone lightly with the egg wash for a golden finish.

Step 12

Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.

Step 13

Remove from the oven and let the scones cool slightly before serving. These are best enjoyed warm, perhaps with a pat of butter or a dollop of clotted cream!

Nutrition Facts

Serving size	(829.3g)

Amount per serving	% Daily Value*
Calories	2828.2

Total Fat 163.3g	0%
Saturated Fat 98.7g	0%
Polyunsaturated Fat g
Cholesterol 624.3mg	0%
Sodium 2672.7mg	0%
Total Carbohydrate 297.8g	0%
Dietary Fiber 8.7g	0%
Total Sugars 99.9g
Protein 32.3g	0%

Vitamin D 41IU	0%
Calcium 95.1mg	0%
Iron 12.5mg	0%
Potassium 431.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 4.6%

Carbs: 42.7%