Home

Roasted Cranberry Scones

I hate wasting food.

Especially leftover Thanksgiving food.

I specifically make extras to have leftovers and I do not want a drop to go un-devoured. It has become a yearly challenge for me to find creative ways to use all my goods up!

So far, I think I'm doing really well. 

I made this turkey bone stock in the crockpot on Thanksgiving evening, which I am planning to use in soup on Monday evening. We've had countless turkey sands, I've had my roasted cranberries slathered on buttered toast, on the side of leftover pound cake and I'll use more up in some morning yogurt or oatmeal.

Saturday was football day so I made a batch of turkey nachos that I posted on my Instagram that turned out all sorts of yum. 

Like I said, so far so good, but I still had some leftover roasted cranberries, so I figured I could get to baking. After all, tis the season for butter and sugar right?

I decided on scones and these ended up being a fantastic way to use up more of my those little jewels. They aren't too sweet, they add a nice earthy flavor with the herbs, and the cranberries add some tanginess to each bite. I used Greek yogurt and whole wheat flour to make them a little more guiltless. Hey, every bit helps this time of year. 

I had one for lunch today. It was a good choice. Monday - they go to the co-workers. You're welcome, friends!

Roasted Cranberry Scones

Adapted from Pam Anderson's Simple Scones // Makes 8

  • 1 cup all purpose flour
  • 1 cups whole wheat pastry flour (Use 2 cups of AP flour to sub pastry flour if needed)
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup leftover roasted cranberry sauce or any left cranberry sauce
  • 1/2 cup non-fat Greek yogurt
  • 1 large egg
  • 1-2 tsp of raw sugar for sprinkling on top
  1. Preheat oven to 400 degrees. 
  2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in the cranberries.
  3. In a small bowl, whisk the yogurt and egg until smooth.
  4. Using a fork, stir the yogurt mixture into the flour mixture until a large dough clumps forms. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough until come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.  Use a sharp knife or dough cutter to cut into 8 triangles; place on a cookie sheet lined with parchment paper. Sprinkle a bit of raw sugar on top of each square. Bake for 15 to 17 minutes.
  6. Cool for 5 minutes and serve warm or at room temperature. Should keep in a air tight container for 3-5 days. 

How'd you do with leftovers? Do any thing fun with them? 

Cheers!

Erica