Everyone’s had their fill of juicy turkey, steaming potatoes and sweet pumpkin pie and has moved to the living room for a post-dinner snooze, but the table’s still full of food! Whatever will we do with all those leftovers?! In my family, leftovers are never a problem. I could eat cold turkey sandwiches for days. I love them! But there are always a few things that get shoved to the back of the fridge, like the leftover cranberry sauce.
Not anymore! These Cranberry-Orange Scones are the perfect way to use up the forgotten side. A few spoonfuls of the tart sauce swirled into lightly sweetened orange dough create a delicious breakfast treat perfect for chilly weekend mornings (or bright and early Black Friday before hitting the mall.)
First mix together all the dry ingredients and add the butter, make sure it’s very cold. You can use forks or a pastry cutter to combine the dry ingredients and flour, but I always use my (clean) hands. I find it much easier. If you’ve got little helpers in the kitchen, this step is perfect for them. Just have kids wash their hands then go to town, I suspect they’ll love it.
The memee kitchen prep set was perfect for whipping up this batch of scones, and will get a lot of use in my kitchen this holiday season! Use the 4-cup measuring cup to measure out the half-and-half, then whip the egg and orange zest right into the half-and-half. One less bowl to wash!
Cranberry Orange Scones Recipe Instructions
cranberry-orange scones recipe
- 2-1/2 cups flour
- 7 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup half & half
- 1 egg
- 6 tablespoons cold butter, cubed
- Zest and juice of one orange
- 1/4 cup cranberry sauce
- 1 to 1-1/2 cups powdered sugar
- Preheat oven to 475.
- Mix flour, sugar, baking powder and salt in a large bowl.
- Cut in butter until texture resembles sand.
- Whisk together half & half, egg and orange zest.
- Pour into flour and butter mixture.
- Mix until dough forms a ball.
- Turn dough out onto a generously floured counter.
- Knead 10-15 times.
- Divide dough into two portions.
- Spoon cranberry sauce onto each dough portion.
- Gently knead until evenly dispersed.
- Shape each dough portion into a round disk about 1 inch thick.
- Use a pizza cutter to slice each disk into 6 wedges, for a total of 12.
- Place dough wedges on an ungreased cookie sheet and bake for 9 minutes.
- Allow to cool completely on a wire rack. Whisk the orange juice, a splash of half-and-half and powdered sugar to make a glaze.
- Drizzle over cooled scones. Scones can be stored in an airtight container for 4-7 days.