Monday, November 28, 2011

Orange Cranberry Scones with White Chips

Anyone still eating leftover Thanksgiving pie for breakfast? I think one of the best parts of a huge Thanksgiving meal is eating the leftovers for days in a row. I usually eat some of the leftovers straight up, but I like to save a little bit of turkey to make some good old comfort food; Chicken Pot Pie and Chicken Noodle Soup. IF there are any sweet potato leftovers (which their usually isn't), I like to make these Ginger Sweet Potato Muffins, practically my favorite muffin ever!

Leftover cranberry sauce probably gets overlooked most of the time. I know I haven't paid much attention to it in the past. I don't like to let things go to waste though, so I decided to incorporate what I had left into a scone. I think it worked out perfect. I had been dying to make scones anyway and the combination of the cranberries, orange and white chocolate chips couldn't have been better.

These scones are more moist than your typical scone, due to the cranberry sauce, but they still turn out wonderfully light and flaky. You may need to sprinkle your hands with flour when patting them out, and remember not to work them too much.

Orange Cranberry Scones with White Chips
For the dough:
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1 tsp. cinnamon
1 tsp. orange zest
1/4 cup white chocolate chips
6 Tbsp. cold butter, cut into pieces
1 egg
1/2 cup cranberry sauce
3 Tbsp. freshly squeezed orange juice (about half a small orange)
1/2 cup plus 2 Tbsp. heavy cream, chilled

For the glaze:
1 cup powdered sugar
3-4 Tbsp. freshly squeezed orange juice (about half a small orange)

Preheat oven to 425 degrees F. In a large mixing bowl, combine flour, baking powder, salt, sugar, cinnamon and orange zest. With either a pastry blender or two knives, cut in the cold butter until the mixture is crumbly. Stir in white chips and set aside.

In a separate small mixing bowl, combine egg, cranberry sauce, orange juice and 1/2 cup heavy cream. Fold the wet ingredients into the dry and form the dough into a disk.

Gently and quickly pat the dough out, on a floured surface, into an 8-10 inch circle. Cut into 8 wedges and place onto baking pan. Brush tops with remaining 2 Tbsp. of heavy cream.

Bake for 13-15 minutes or until scones are slightly brown on top.

For the glaze, mix powdered sugar and orange juice and drizzle over top of the warm scones. Serve warm or allow to cool completely.

Linked to...
It's A Keeper Thursday @ It's A Keeper

1 comment:

  1. Those look delightful, I could really use one this a.m.


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