After The Holiday Scones Aka Cranberry Sauce Scones Recipes

SCONES WITH LEFTOVER CRANBERRY SAUCE

Steps:

• 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.

CRANBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
• In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
• In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
• Bake in preheated oven until golden brown, about 20 minutes.

CRANBERRY SCONES

Steps:

• Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
• On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

CRANBERRY SCONES

Steps:

• Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in dried cranberries pieces.
• Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.
• Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425°F (218°C) for 12-15 minutes or until golden brown. Serve warm.

LEFTOVER THANKSGIVING CRANBERRY SAUCE SCONES

Steps:

• Preheat the oven to 425.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!).