While many Americans celebrated Thanksgiving on Thursday we opted to have our "big meal" yesterday. Since there are only really two of us eating the feast (the little one doesn't make much of a dent) we've got plenty of leftovers. Thus the rework, revise, reuse leftovers process began today with a few batches of Cranberry Sauce Scones. I tried multiple recipes and various quantities of cranberry sauce but in the end the winning recipe wasn't too far off from the original source (a bit more flour, a bit less sugar, a bit, a bit, a bit here and there). I owe a debt of gratitude to Molly Wizenberg for her original recipe from her book A Homemade Life.
It was actually quite difficult to choose a winning recipe - they were all really good and the cranberry sauce made for the perfect sweet, oozy, pop of flavor I was looking for. In the end I opted for a not-too-sweet, not-too-savory middle ground that Goldilocks would love...or, in this case, my red-headed assistant (who gobbled up two big scones in mere moments).
Cranberry Sauce Scones
2.5 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2.5 tablespoons sugar
3 tablespoons butter + 1 tablespoon reserved for later
1/4 cup whole milk*
1/4 cup cream* + 2 tablespoons reserved for later
1 large egg
1 cup cranberry sauce (I used a homemade whole berry version)**
* You could also use 1/2 cup or half and half instead of the milk and cream
** Recipe at the end
Preheat oven to 425 F
Stir together dry ingredients: flour, baking powder, sugar and salt.
Cut butter into small pieces and work into the dry mixture with your hands until all butter pieces are quite small (about the size of a pea).
Mix together cream, milk and egg in a small bowl. Pour into dry ingredients and stir together until incorporated - but may still be crumbly and dry.
Add cranberry sauce to bowl and mix again until incorporated.
Flour a cutting board well. Pour mixture out on the cutting board and bring together with your hands until you form a round disc - about 11 inches in diameter. You may knead if you really must but it isn't necessary at all. You may also need to dust with a bit more flour if things are too sticky. Cut the disc into wedges, like a pie, until you have 8 triangular wedges.
Line a baking sheet with a silicone mat or parchment paper (NOT wax paper). Evenly space the wedges.
Melt additional tablespoon butter and mix together with additional 2 tablespoons of cream. Brush the tops of your scones with butter/cream mix.
Bake for 12-17 minutes until a pale brown golden hue.
These scones freeze extremely well - just pop in the freezer after cooling and reheat in the microwave or toaster oven.
Don't forget - if you need a conversion chart (for measurements or temperatures) my free cooking conversion chart is right here.
For the reader who asked for the cranberry sauce recipe - here you go, super easy!
3/4 cup water
1 cup sugar
1/4 cup orange juice (if you don't have any just use 1 cup water total). If you use fresh be sure to add some zest for extra loveliness!
1.5 cups/12oz package cranberries - fresh or frozen
1 teaspoon cinnamon
1 teaspoon nutmeg
For a flavor kick add a dash of brandy or port
Put all wet ingredients in a medium saucepan. Bring to a boil.
Add cranberries and spices and bring back to a boil.
Reduce heat and simmer/boil gently for 8-10 minutes. Cranberries will pop and soften. Stir often.
Remove from heat and cool completely. Refrigerate after cooling.
Troubleshooting: your sauce will thicken as it cools, if it doesn't return the sauce to the pot. Add 2 tablespoons cornstarch to 2 tablespoons water and whisk together in a small bowl, add to cranberry sauce and return to a boil, then again, let cool - this should thicken your sauce sufficiently.