Leftover Cranberry Sauce Scones

Got leftover cranberry sauce? No worries! They are perfect in these scrumptious whole wheat scones - just in time for the holidays!

Course Muffins & Scones

Cuisine American

Keyword cranberry sauce scone, cranberry scone, whole wheat scone

Prep Time 5

Cook Time 12

Additional Time 20

Total Time 37

Servings scones

Calories 285kcal

Author Laura Bashar | Family Spice

Ingredients

2 ¼ cup whole wheat flour
¼ cup light brown sugar
1 tablespoon baking powder
¼ teaspoon kosher salt
½ cup unsalted butter cold and cut into small pieces
¼ cup plain Greek yogurt
¼ cup milk
1 large egg
½ cup cranberry sauce
¾ teaspoon turbinado sugar

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Instructions

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 ½-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 then transfer to a cooling rack.

Notes

TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days if the room is cool. If you live in a humid environment, I suggest refrigeration. Scones will keep in the refrigerator for up to 5 days.

TO FREEZE: You can also freeze scones. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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