Ah, Thanksgiving. The day where we contemplate the blessings we have in life, and then we eat more than we ought. The next day, through the haze of a food hangover, we wince at the mound of leftovers that has taken over the whole refrigerator and wonder what we were thinking. Some leftovers can be frozen until the regrets have passed. Others won’t last long.
I was left with a bowl full of cranberry sauce, which the First Reader and I rarely eat. I contemplated making a cranberry bread, and then waffles, before settling on cranberry-orange scones. I like scones for breakfast, and I’ve had cranberry-orange ones before; it’s a nice flavor combination although I’m fairly sure the ones I had were made with whole fresh berries. Knowing the First Reader prefers his breakfast be not-to-sweet, I opted to leave out the extra sugar because the sauce was really sweet already. You may want to add it in, about a quarter-cup. Also, I chose not to glaze my scones, but a nice little icing with powdered sugar, orange juice, and a touch of vanilla extract would be lovely on these.
Ingredients
- Orange zest, I used two small oranges
- 2 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 6 tbsp butter, chilled
- 2/3 c cranberry sauce
- 2/3 c milk or cream
Instructions
- Pre-heat oven to 425 F, set out a cookie sheet lined with a silicone mat or parchment paper.
- Combine the flour, salt, spices, and baking powder in a bowl. Stir to combine.
- Cut butter into the dry mixture with a pastry blender until it is roughly pea-sized.
- Fold in cranberry sauce.
- Carefully mix in milk until just combined.
- Turn out on a floury surface. Pat out until about 1/2″ thick. I made my dough round and cut it like a pie into triangles.
- Makes 6-8 scones.
- Bake at 425 F for 15-20 minutes until tops are firm and gold-brown. If planning to glaze, allow to cool completely.
