Leftover Thanksgiving Cranberry Sauce Scones Recipe

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Leftover Thanksgiving Cranberry Sauce Scones
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Ingredients
10
Count
Nutrition
1529
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1529.41 Kcal (6403 kJ)
Calories from fat 634.46 Kcal
% Daily Value*
Total Fat 70.5g 108%
Cholesterol 187.67mg 63%
Sodium 4026.54mg 168%
Potassium 1019.1mg 22%
Total Carbs 204.58g 68%
Sugars 45.75g 183%
Dietary Fiber 18.15g 73%
Protein 25.77g 52%
Vitamin C 4mg 7%
Vitamin A 0.3mg 9%
Iron 10.4mg 58%
Calcium 823.2mg 82%
Amount Per 100 g
Calories 302.34 Kcal (1266 kJ)
Calories from fat 125.42 Kcal
% Daily Value*
Total Fat 13.94g 108%
Cholesterol 37.1mg 63%
Sodium 796mg 168%
Potassium 201.46mg 22%
Total Carbs 40.44g 68%
Sugars 9.04g 183%
Dietary Fiber 3.59g 73%
Protein 5.1g 52%
Vitamin C 0.8mg 7%
Vitamin A 0.1mg 9%
Iron 2.1mg 58%
Calcium 162.7mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.7
    Points
  • 41
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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