Got leftover cranberry sauce? No worries! They are perfect in these scrumptious whole wheat scones – just in time for the holidays!
My kids aren’t the only ones this week unhappy that school started. The homework fights are back and everyone is dragging in the morning, not wanting to do what must be done or go where they must go.
“The good news,” I told my kids, “is that Christmas break is only 4 weeks away!” They weren’t convinced. Personally, I am dreading Christmas shopping and figuring out my gift list. I mean not everyone is going to get a jar of jam!
This limbo period between Thanksgiving and Christmas is usually pretty chaotic if you haven’t finished (or in my case, started) your holiday shopping. Some years I have it all together, and other years, Christmas seems to sneak up on me.
And it’s during this limbo period where I am ALWAYS looking for shortcuts in my baking and cooking. ALWAYS.
I adore my Thanksgiving leftovers, but some years I my ratios are a bit off and I end up with only leftover cranberry sauce. WHAT?! I adore cranberry sauce and all the variations I have created over the years. And these whole wheat scones work beautifully with ANY variation of leftover cranberry sauce you might have in the fridge. This year, I had leftover pomegranate cranberry sauce.
The beauty about leftover cranberry sauce is that is lasts! Cranberries are highly acidic and your sauce can stay safe in your refrigerator for weeks without going bad. And since my 7-year old daughter has been asking for scones, I decided to use my leftover cranberry sauce to good use.
My daughter, she’s easy for the holidays. Anything with animal prints, pink or bling and she’ll be happy.
Me? I’m low maintenance. I don’t need any diamonds or rubies. Give me a beat up pallet or some tarnished spoons and I’m happy.
Mmmph. Food bloggers.
- 2 1/4 cup whole wheat flour
- 1/4 cup light brown sugar
- 1 TBS baking powder
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup plain Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1/2 cup cranberry sauce
- 3/4 tsp turbinado sugar
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium-sized bowl whisk together flour, brown sugar, baking powder and salt.
- Using your fingers squeeze in and mix in butter.
- Continue squeezing butter into flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together yogurt, milk and egg.
- Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
- Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about 1/2-inch thick.
- Pour cranberry sauce over half of the dough
- Fold the empty half of the dough over the cranberry sauce, pinching the sides and pressing the two layers together.
- Cut dough into 8-10 even pieces.
- Sprinkle turbinado sugar over the scones.
- Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
- Allow scones to cool on the baking sheet for five minutes.
- Serve warm or place on a cooling rack to completely cool.
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Amount Per Serving: Calories: 285 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 55mg Sodium: 276mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 4g Sugar: 12g Sugar Alcohols: 0g Protein: 7g