Cranberry Sauce Scones (Edit recipe)

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A festive offering that comes together so quickly, you'll be enjoying them in no time with your favorite warm beverage to sip on this season. When I make my CRANBERRY SPICE SIMPLE SYRUP what you have leftover is a most delicious cranberry sauce! Not overly sweet and so perfect for a holiday buffet or even neighborhood gift giving in a festive tin. If you need a gluten free version, you can use the Primal Palate gluten free flour, or even the Caputo g/f flour, they're both two of my favs!

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PREP TIME

15 minutes

COOK TIME

15 minutes to 18 minutes

INGREDIENTS

Serves: 6

Ingredients

scone

2 cups All Purpose Flour, I use a local organic brand, can sub Primal Palate g/f flour or Caputo g/f
1 Tbsp Baking Powder
.75 tsp Sea Salt, fine
.5 cup Cranberry Spice Simple Syrup (Paleo) (click for recipe), LEFTOVER CRANBERRY SAUCE ONLY from recipe, can sub store bought sauce, see note below
2 tsp Vanilla Extract
1.5 cup Heavy Cream (Whipping Cream), + 1-2 tbsp for brushing on top before baking, can sub diary free as needed

drizzle

5 - 6 Tbsp White Chocolate, I use Guittard White Chocolate
.5 tsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 450° - line a standard baking sheet with parchment paper and set aside.
Add flour, baking powder and salt into a medium sized mixing bowl, whisk to combine.
Stir cranberry sauce well to loosen it up, then add by dollops onto the dry ingredients and lightly fluff to coat cranberry sauce in the flour and separate any that might be stuck together.
In a small measure cup, combine vanilla and whipping cream, whisking to combine fully, then pour this mixture into the dry ingredients and combine gently until well incorporated,
Place dough on a lightly floured work surface and knead gently to fully combine and shape. Press into a circle approximately 7¼-½“ in diameter and is about 1-1¼” tall.
Use a zig zag cutter or sharp knife and cut the circle into 6 even sections. Separate and leave approximately 2” between each of them. TIP: do not use a serrated knife and “saw” these into sections, youYou want ONE cut down. If you saw them, you’ll essential “seal” those edges and they won’t raise as lofty!
Brush tops of each biscuit with more cream and a little sprinkle of sugar if desired.
Bake in a preheated oven for 15-18 minutes or until the tops are a deep golden brown.
Remove from the oven, let them sit for just a few minutes, before adding drizzle.
While scones cool slightly, add white chocolate and oil to a small bowl and melt in the microwave in 10-15 second intervals to melt fully, stirring to fully combine.
Drizzle on top of each scone, allow to set up for just a bit, then enjoy!

Notes

If you do use a store bought cranberry sauce, make sure it is the "whole berry" variety and NOT the jellied. The whole berry variety provides the berries to disperse throughout the scone.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	361
Fat:	20 g
Carbohydrates:	35 g
Protein:	9 g
Cholesterol:	80 g
Sodium:	628 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.