Roasted Cranberry Scones

I hate wasting food.

Especially leftover Thanksgiving food.

I specifically make extra to have leftovers and I do not want a drop to go un-devoured in one way or another.

After last Thursday, I think we did really well! 

I made this turkey stock on Thanksgiving evening. We've had countless turkey sands, I've had my roasted cranberries on the side of leftover pound cake and I'll use more up in some morning yogurt or oatmeal, and earlier this week I made turkey tortilla soup. 

Like I said, so far so good, but I still had some leftover cranberries, so I knew I needed to get 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 roasted cranberries. They aren't too sweet, the cranberries add a nice tangy bite, and I used Greek yogurt instead of sour cream to make them a little more guiltless.

I had one for lunch today. It was a good choice.

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 cranberries 
1/2 cup non-fat Greek yogurt
1 large egg
1-2 tsp of raw sugar for sprinkling on top

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 
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.
In a small bowl, whisk the yogurt and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. 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 will come together.)
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.
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? 



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