Leftover Cranberry Sauce Scones

Ah, Thanksgiving. The day where we contemplate the blessings we have in life, and then we eat more than we ought. The next day, through the haze of a food hangover, we wince at the mound of leftovers that has taken over the whole refrigerator and wonder what we were thinking. Some leftovers can be frozen until the regrets have passed. Others won't last long.

Scones and bacon for breakfast!

I was left with a bowl full of cranberry sauce, which the First Reader and I rarely eat. I contemplated making a cranberry bread, and then waffles, before settling on cranberry-orange scones. I like scones for breakfast, and I've had cranberry-orange ones before; it's a nice flavor combination although I'm fairly sure the ones I had were made with whole fresh berries. Knowing the First Reader prefers his breakfast be not-to-sweet, I opted to leave out the extra sugar because the sauce was really sweet already. You may want to add it in, about a quarter-cup. Also, I chose not to glaze my scones, but a nice little icing with powdered sugar, orange juice, and a touch of vanilla extract would be lovely on these.

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Dry ingredients - I made my orange zest rather large.

The dough should be fairly firm.

I cut mine simply.

I do love the silicone mats for baking.

The finished scones cooling

Gratuitous bacon shot!