Cranberry Sauce Scones
These cranberry sauce scones are perfect for so many reasons. You don’t have to wait for the holidays to make them. The recipe is made in the bowl of a mixer or I give you other options if you don’t want to use this method. I can’t wait to show you how easy these are.
My top 5 reasons to make these cranberry sauce scones
- Cranberry sauce scones, this recipe uses canned cranberry sauce, make them all year
- Leftover cranberry sauce scones are a perfect recipe to use up any holiday cranberry sauce or a reason to make more
- Cranberry scones with dried cranberries, top these with dried diced cranberries for added flavor, and/or mix some in the dough
- Made with a mixer, no pastry cutter is needed, making this a simple recipe
- More flavor options, add chopped pecans, lemon juice/zest, orange juice/zest, or add some lemon/orange extract, or mix in some chocolate chips for a great flavor combo
I love the convenience of canned cranberry sauce in this recipe. Use canned whole berry cranberry sauce, jellied, or homemade.
This is the perfect leftover cranberry sauce recipe, in a few quick steps you’ll be enjoying a warm fresh baked scone better than bake shops make.
This recipe comes together quickly, by adding the ingredients to the mixer, blending until the dough is mixed.
Form the dough into a ball, slice in half, roll each portion 1/2 -1 inch thick. Cut into triangles with a knife or use a biscuit or cookie cutter.
Use a long chefs style knife to cut into clean lines without wiggling the knife or the scone will twist when they are baked.
Place on parchment lined baking sheets.
Bake at 400° for 15 minutes.
Allow to scones to cool before icing.
Mix powdered sugar with water and cranberry sauce until smooth.
Use a silicone brush to spread glaze icing on scones and top with diced dried cranberries.
Be sure to check out these other scone recipes:
How else can I make scones?
Use butter instead of heavy cream, cut cold butter into flour with a pastry cutter. Or use a food processor and pulse the butter into the flour mixture while the butter blends into the flour.
Why do I choose to make cream scones, they are really simple to make and the stand mixer does all the work, which takes a toll on my shoulders otherwise and I like the result. I’ve been having some shoulder soreness for a variety of reasons and modifying the scone recipe was on the top of my list a few years ago and since I smithed over I love making them this way.
Cranberry Sauce Scones
Ingredients
- * 4 cups all-purpose flour
- * 3/4 cup granulated sugar
- * 2 tablespoons baking powder
- * 1 teaspoon salt
- * 1 large egg
- * 1 cup canned whole cranberry sauce the extra I used for the icing you can use canned jellied cranberry sauce or homemade.
- * 1 cup heavy cream
- * 2 teaspoons vanilla extract
icing
- 1/2 cup dried cranberries diced for garnish
- Icing 1 1/2 cups powdered sugar 2 tablespoons water 1/4 cup or more cranberry sauce
- Strain for a smooth icing
Instructions
- Preheat the oven to 400°
- Line 2 baking sheets with parchment paper.
- In the large bowl of a mixer add flour, sugar, baking powder, and salt.
- Mix to combine dry ingredients.
- Add in the egg, cranberry sauce, and vanilla.
- Start the mixer on low to medium speed and slowly pour in the heavy cream as you mix until everything is combined well.
- Scone dough is sticky, if it's super wet or soft add a tablespoon or two of flour.
- Turn the dough out onto a floured work surface, then roll the dough into a ball.
- Cut the ball in half and fold over the dough twice, pat it into place so it's in a flat, disk shape, or roll with a rolling pin to an inch thick.
- Then cut with a pastry cutter into 8 triangles. Then repeat with the second disk. You can make them into any shape you prefer, scoop with a 3T sized scoop for a round mounded scone, or use a cookie or biscuit cutter. I
- Place each piece on the parchment-lined baking sheet and bake for 15 minutes.
- If you make smaller scones they may be done sooner. Test with a toothpick, until it comes out clean.
- Remove from oven and allow scones to cool. If you plan on icing them, the cooler they are the more the icing will stay on top.
Icing
- In a small bowl mix powdered sugar with water and stir in cranberry sauce, add water or powdered sugar to get the desired consistency. I like it thin enough to brush on, but thick enough that it doesn’t completely run off the scones.
- While the icing is wet add chopped dried cranberry pieces for garnish.
Do you add the full cup of cranberry sauce to the dough, or half?
The comment about using the extra for the icing threw me.
Thanks!
Erin
I used a full cup of cranberry sauce in the dough. The remaining amount in the can, I used in the icing.
This was an epic fail for me. I halfed the recipe and still had to add a full cup of flour to get the dough to come together at all. It was a sticky mess and the extra flour made it horribly bland. This doesn’t work with my homemade cranberry sauce recipe. Bummer. I’ll stick to your basic cold cream scone recipe. It’s outstanding.
Halfing recipes does not always work out as planned. Did you half the egg, extra liquid will effect the dough. If could also be due to the thickness or thinness of the heavy cream. Mine is really thick. So adjust accordingly. Add flour a tablespoon at a time, Don’t just add a cup and think it’ll work. Scone dough is sticky, flour your hands and pat the dough into place. It will not be smooth like cookie dough. And when there are additional ingredients it won’t be just like my basic cream scone but this recipe with cranberry sauce was not difficult to roll into a ball as you can see in the photos.