One of my favorite parts of Thanksgiving is the leftovers--killer turkey sandwiches, bowls of stuffing and mashed potatoes, and of course, cranberry sauce.
I know cranberry sauce is served as a sort of condiment at the Thanksgiving table, but I think it really belongs at breakfast. I LOVE adding a dollop of cranberry sauce to plain yogurt or to a bowl of oatmeal with almond butter in the morning. I also really love it in these scones.
These cranberry orange scones with leftover cranberry sauce are an adaptation of my other favorite scone recipe.
They've got some whole wheat flour for health and a modest amount of sugar (although we'll add an orange glaze for extra sweetness). It's a simple and versatile recipe that I've yet to mess up.
As far as cranberry sauce recipes go, I love my friend Erin's recipe for crockpot cranberry sauce.
Even if you've already eaten up all your leftover Thanksgiving cranberry sauce, I think you should make more cranberry sauce to enjoy this coming week.
- Erin's crockpot cranberry sauce recipe is super easy.
- Cranberries are in season this time of year.
- Cranberries are very high in antioxidants--even higher than strawberries, raspberries, apples, cherries, or grapes.
- These scones and this orange glaze. <3
Cranberry Orange Scones Made with Leftover Cranberry Sauce
2 cups all-purpose flour
3/4 cup whole wheat flour
1/3 cup brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
zest of 1 orange
8 tablespoons cold butter, cut into small pieces
2 large eggs
1 teaspoon vanilla
heaping 1/2 cup leftover cranberry sauce
1/4 cup milk or cream (optional--for brushing the tops of the scones before baking)
Whisk together flours, sugar, salt, baking powder, cinnamon, and orange zest in a large bowl. Add cold butter to the bowl. Use a pastry blender or two knives to cut butter into flour mixture until butter is incorporated and in the shape of small peas.
In a small bowl, add eggs, vanilla, and cranberry sauce. Beat with a fork to combine, then add to flour mixture. Stir until just combined and no flour remains in the bottom of the bowl.
Prepare a cookie sheet by lining with parchment paper or spraying with non-stick cooking spray. Grab about half of the dough and use your fingers to flatten out into a 5 inch circle. Once it's on the pan, use your hand to smooth the edges. The dough should be about 3/4 inch thick.
Repeat with the other half of the dough. Cut each disc in half down the middle. Then cut each half into thirds. (6 triangular slices total) Pull the slices away from each other, leaving about 1/2 inch in between.
Using a pastry brush, brush the top of each scone with milk or cream.
Highly recommended--Place the whole cookie sheet and scones in the freezer for 20-30 minutes. This chills the butter and ensures flakey, yummy scones.
Meanwhile, preheat oven to 425. Bake scones for 18-22 minutes or until tops are golden brown.
6 tablespoons powdered sugar
1 tablespoon fresh squeezed orange juice
1 tablespoon milk or cream
Combine the powdered sugar, orange juice, and milk in a small bowl until no lumps remain. Drizzle over warm scones.
Adapted from my Whole Grain Apple Scones