Scones With Leftover Cranberry Sauce Recipe

Name: Scones With Leftover Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, plus more for work surface; 8 tablespoons chilled unsalted butter, cut into small pieces; 5 tablespoons sugar, plus 1 tablespoon sugar (for topping); 1 tablespoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 teaspoon ground nutmeg (optional); 2 teaspoons sour cream; 2/3 cup half-and-half, plus one tablespoon for brushing; 1/2 cup left over cranberry sauce; melted white chocolate or ganache, for drizzling

Servings: persons

2 cups all-purpose flour, plus more for work surface
8 tablespoons chilled unsalted butter, cut into small pieces
5 tablespoons sugar, plus 1 tablespoon sugar (for topping)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg (optional)
2 teaspoons sour cream
2/3 cup half-and-half, plus one tablespoon for brushing
1/2 cup left over cranberry sauce
melted white chocolate or ganache, for drizzling

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.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, plus more for work surface, 8 tablespoons chilled unsalted butter, cut into small pieces, 5 tablespoons sugar, plus 1 tablespoon sugar (for topping), 1 tablespoon baking powder, and more.

Yes, Scones With Leftover Cranberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Scones With Leftover Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions