7
Submitted by Chef Sarita in Aust
"Perfect use for all that leftover cranberry sauce. If your cranberry sauce is not as sweet as mine were then you might just want to add 3 table spoons sugar instead of the full 1/3 cup."
photo by May I Have That Rec 
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8 scones
- Serves:
- 8
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ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons butter, unsalted, cold, cut into 8 dice
- 1 egg
- 1 cup half-and-half, plus more for glazing
- 1⁄2 cup cranberry sauce
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1⁄3 cup sugar
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directions
- Preheat the oven to 425.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Add orange zest. Using your hands, rub the butter into the flour mixture, squeezing, rubbing, pinching with your fingers until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea.
- In a small bowl, combine the 1/2 c half-and-half and the egg, beating well. Add the cranberry sauce and stir well. Pour the wet ingredients into the dry ingredients and stir gently just to combine. The dough will look dry and shaggy, and there may be some unincorporated flour at the bottom of the bowl. Don't worry about that. Use your hands to press the dough into a rough mass.
- Turn the dough and any excess flour out onto a board or countertop. Press, gather, and knead it until it just comes together. You really should not knead it more than 12 times. No matter what, do not overwork it, or the scones won't be tender. Due to the cranberry sauce, this particular version is so sticky that it's hard to even knead it a few times, but keep an eye out if you are trying a drier version.) Again, don't worry about it if there is excess flour. As soon as it holds together, pat it out into a circle that is 1-inch thick. Cut with a knife into 8 wedges.
- Line a baking tray parchment paper or a silicone baking mat. Transfer the scones as best you can. (Mine were so sticky that I had to lightly pat them back into shape on the baking tray.) Pour a tiny bit of half-and-half into a little cup. Use a pastry brush or your fingertips to gently brush/pat some half-and-half on the top of each scone.
- Bake for 10-15 mins., or until pale golden. Transfer to a rack to cool slightly, but then do let yourself have one right away, while it's still warm. With a pat of butter.
- Note: If you want to freeze them, wrap them in aluminum foil and put in a freezer bag or container. Bring to room temp and then warm in a low oven (300 degrees), toaster oven, or in a wide-slotted toaster set to "warm." (I recommend warming them even if you don't freeze them first!).
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Reviews
-
Thank you! TRUE!<br/>As is first time for making scones from scratch too!<br/>Used lingonberry jam as had on hand today,<br/>Used double cream instead of half and half, is just my way!<br/>These came out delicious, GREAT recipe for leftovers, too!<br/>From DH, even got the WHOO HOO!
mickeydownunder
-
This is a good recipe but I'm knocking it down a star because the recipe itself has some mistakes. The list of ingredients calls for 1 cup half and half, but in the recipe instructions the author refers to "1/2 c half and half". I used 1/2 cup and decided this was the correct amount. Furthermore the recipe calls for 1/3 cup sugar, but the author never indicates when it should be added. I did not end up adding the sugar and find that the scone is fine without it, although I am not sure everyone would agree. Lastly i would humbly suggest that recipes are a little easier to follow if the ingredients are listed in the order in which they are used. Thanks for a good recipe, these little fixes will make it more user-friendly! :) I'll look forward to making this again.
jewelsf
-
Where does the 1/3 cup sugar go?????
Louisa M.
-
My daughter made these. She is 15 and an inexperienced baker. It's true that the sugar isn't mentioned in the recipe but these turned out great and are really delicious.
Michele T.
-
For this recipe, I used 1/4 cup of milk and 1/4 cup of the juice from the orange I grated in the recipe. The dough was very easy to work with and the scones were delicious. While they were still warm from the oven, I drizzled some vanilla frosting over them.
Constanceh
see 1 more reviews
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Tweaks
-
1/2 c of half n half (not 1 cup)
tcanjunk
-
Poor recipe for anyone who is a beginner baker. Amount of cream is incorrect in the ingredients list (but corrected in the instructions) and the 1/3 cup of sugar isn't even mentioned in the instructions.
Nat K.
RECIPE SUBMITTED BY
Chef Sarita in Aust
- 15 Followers
- 47 Recipes
- 1 Tweak
I was born in Honduras, Central America. I came to the states when I was about 2 yrs old and now currently have a full time job in the medical field. I have a family of 100+ relatives also living in Austin and we all share a passion for good food. I am known for the foods that I prepare for my dinner parties and special occassion gatherings. Weekends at my house are packed with family and friends because we usually have the grill going. I also have a knack for baking. I have been told by several people that I should open my own bakery or restaurant...which I am seriously considering in the near future. I absolutley love to cook and this is why Zaar is a heaven sent! I like to take other peoples feeings into consideration when rating recipes so my rating system reflects that. I do not rate below a 3 just for the simple fact that everyones taste is different and what might taste magnificant to some, might not be too great for others. I always give everything a second try unless I absolutley hate it (then I take a second look at the recipe and find out what attracted me to this recipe and how can I alter it a bit to my taste). I usually spend my free time brainbstorming recipes and creating them with my beautiful daughters (pictured above)!
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