I hope you all had a wonderful Christmas. Can't believe it came and went so…
Cranberry Sauce Skillet Scones
Use your leftover cranberry sauce to make these soft, tender Cranberry Sauce Skillet Scones. They are delicious served with whipped cream and a cup of tea.
Cranberry Sauce is one of those dishes you would most likely have some left over in the refrigerator after Thanksgiving. It is a must-have for the Thanksgiving feast but estimating the amount to cook is almost impossible. Left over is inevitable as most people will make a generous amount using the entire bag of cranberries just in case. Over the next few weeks, it will get pushed further and further back in the refrigerator and eventually forgotten. Do not let that happen as I have this easy and delicious scones recipe you can use for all the upcoming gatherings in the weeks ahead.
Fuss Free Skillet Scones
These fuss free Cranberry Sauce Skillet Scones can be put together in no time at all. There is no need to mess up the counter or use a cookie cutter. Mixing the dough in the food processor makes it really, really easy. Then, simply transfer the dough to a bowl and fold in the cranberry sauce. Finally, transfer to a cast iron skillet and you are all done! This works out well as you do not want to handle the dough too much or you would end up with tough scones.
Apart from the cranberry sauce, only a few simple pantry ingredients are required to make these tender cake-like scones. They are great for tea time, snack time, or even breakfast.
Similar Products Used in Making This Cranberry Sauce Skillet Scones
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Lodge LCS3 Cast Iron Chef’s Skillet, Pre-Seasoned, 10-inch
Norpro Stainless Steel Pie Cake Server
Cranberry Sauce Skillet Scones
Use your leftover cranberry sauce to make these soft, tender Cranberry Sauce Skillet Scones. They are delicious served with whipped cream and a cup of tea.
Ingredients
- 2¼ cups all-purpose flour (340g)
- 1 tbsp baking powder
- ¾ tsp salt
- ¼ cup sugar (55g)
- 1 stick cold butter (½ cup/115g)
- 1 cup milk (240ml)
- ¾ cup cranberry sauce
Instructions
- Grease a 9 or 10 inch cast iron skillet. Preheat oven to 400°F (200°C).
- Combine all-purpose flour, baking powder, salt, sugar, and butter in a food processor. Pulse until it resembles coarse breadcrumbs.
- Pour milk through feed tube and continue to pulse until dough just comes together.
- Transfer dough to a large bowl. Gently fold in cranberry sauce.
- Transfer to prepared cast iron skillet. Score dough about ½ inch deep into 8 wedges.
- Bake in the oven for 35 minutes or until golden brown.
Nutrition
Calories: 333kcal
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I made these Cranberry Sauce Skillet Scones for tea time over the weekend. We enjoyed them warm with freshly whipped cream and a robust pot of tea. Do give it a try.
Enjoy…..and have a wonderful day! 😎
Ramona W says
I love using canned cranberry sauce in dishes… this looks really delicious!
Amanda says
Do you have to use a cast iron? Can you bake them on a sheet pan or baking dish instead?
Linda says
You can bake this scones on a sheet pan or baking dish. I used a cast iron pan because the dough is wet and sticky and there is no need to shape it in the pan. Very much easier.
Caroline Csak says
I made these yesterday and they were delicious and a big hit. As I always do I partially substituted the plain flour with whole wheat (1 1/4C ww, 1C white) and that worked well. This recipe will definitely be added to my scone repertoire!
Linda says
Hi Caroline! Thank you for coming back and letting me know that the recipe worked out well for you. It really is a delicious way to use up leftover cranberry sauce. Looking forward to making these scones again soon. 🙂
Just another home cook says
I wanted to use up some canned cranberry sauce and scones sounded pretty good- this is definitely a more desserty scone, one that will please more palates than the traditional, dry ones. The food processor made this really easy and the cast-iron skillet gave it a real country charm.
It was a little troublesome getting it out of the pan while it was still warm- once it cooled to room temp, it was easier to cut and serve. Kind of a problem for impatient folks that want to gobble stuff up as soon as it comes out of the oven lol! Either way, very tasty and easy way to use up that ‘once a year’ ingredient.
I think I might try this again with other jams/preserves… I have a jar of citron tea/mix that is desperate for attention too!
Linda says
I can understand the impatience because who wouldn’t want to gobble up fragrant baked goods when they come out of the oven? Glad that you enjoyed the recipe and yes, other jams and preserves would be great for this recipe as well.
Andrea says
Loved these, it was perfect for our leftover cranberry sauce. Added a few slivered almonds and a little sprinkle of sugar on top. Delish!
Linda says
So glad to hear you enjoyed the recipe. 🙂
Desiree says
Made ours gluten and dairy free , and while it was more cake like due to the margarine , it was amazing ! We already have only 2 slices left!
Linda says
Happy to hear you enjoyed the recipe and got a chance to use up your cranberry sauce.