Even when we spend Thanksgiving day at someone else’s house, I usually cook some version of a turkey dinner for us later that weekend, in part because we like having leftovers but mostly because I really enjoy cooking. This year I made a whole turkey breast, deboned and rubbed with a savory ancho-scallion butter, sausage and apple stuffing, roasted brussels sprouts, roasted butternut squash, and of course, cranberry sauce.
Actually, the whole dinner is really just an excuse to make, and eat, cranberry sauce, because we both love it. I’ve refined my recipe over the years until it’s a perfect (for us) tart-sweet combo, with most of the sweetness coming from orange juice and zest rather than sugar. We eat it by the heaping spoonful with our turkey leftovers, enjoying it for several days after the main meal.
But no matter how much we love cranberry sauce, inevitably there are leftovers, long after the last bit of bird is gone. So, this year I decided to join my love of scones with this holiday sauce. The results were pretty darn tasty, and they smelled fantastic baking. Try them and let me know if you agree.
Sara’s Cranberry Sauce Scones
- 4 T butter
- 1 egg
- 2 T half and half
1/3 cup homemade, whole berry cranberry sauce*
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 T sugar
Preheat oven to 400°.
Shred the butter on the large holes of a box grater, and set it on a plate in the freezer for about 10 minutes.
Meanwhile, mix together the egg with the half and half in a small bowl. Gently stir in the cranberry sauce until blended through. Set this mixture aside.
In a large bowl, whisk together the flour, baking powder, salt and sugar. Remove the butter from the freezer and with your hands rub into the flour until it’s in small pieces. Add the wet ingredients and stir with a spoon until it’s a shaggy mass.
Turn out onto a piece of parchment paper, knead together with your hands a few times, and then press into a square or circle about 1/2 inch thick. Cut into 8 wedges, and lift the parchment onto a baking sheet. Gently separate the wedges so they have room to bake.
Bake for 18-20 minutes, until just beginning to brown. Remove to a cooling rack for a few minutes before digging in. Best when warm!
*Note: I have not tried this recipe with store-bought sauce, but if you do I’d only recommend using whole-berry, not the jellied style.