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Scones With Leftover Cranberry Sauce

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“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.”
READY IN:
40mins
SERVES:
6-8
YIELD:
8 scones
UNITS:
US

Ingredients Nutrition

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.

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