Leftover Cranberry Sauce Scones

These scones are a delicious way to use up your leftover cranberry sauce after Thanksgiving! I couldn’t find a recipe for scones made with cranberry sauce so I created my own. Enjoy!

Makes 8 large scones

Ingredients:

For the scones:

• 3 cups all-purpose flour

• 1/2 teaspoon salt

• 1 tablespoon baking powder

• 3/4 cup white sugar

• 1/2 teaspoon ground cinnamon

• 1/2 cup butter, chilled and cut into 1/4” cubes

• 2 eggs

• 3/4 cup heavy cream

• 2 teaspoons vanilla extract or vanilla bean paste

• 1 cup cranberry sauce

For the glaze:

• 1 cup powdered sugar

• 1 tsp vanilla bean paste 

• 2 tablespoons heavy cream or milk

Instructions:

Preheat oven to 425°F and line a large baking sheet with parchment paper. Set aside. 

In a large bowl combine flour, salt, baking powder, sugar, and cinnamon. Add the (very cold) butter cubes to the bowl. Using a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. The butter chunks should be pea-sized. 

In a small bowl whisk together one of the eggs, cream, vanilla, and cranberry sauce. Gradually add the wet ingredients to the dry and mix to form a shaggy dough (do not over mix unless you want your scones to feel like hockey pucks). 

Gently knead the dough a few times to pull it together and form it into an 8-inch circle. Cut into 8 wedges and place on prepared baking sheet about 2 inches apart. 

Beat the remaining egg and brush over each scone. Bake 18-20 minutes or until golden brown. Allow to cool for 5 minutes. 

While the scones bake, prepare the glaze by whisking the powdered sugar, vanilla, and cream together in a small bowl. Drizzle over the scones. Best served warm! Leftovers can be stored in an airtight container for up to 3 days. 

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