In our house, Thanksgiving leftovers get eaten. But by Sunday, the viable options were cranberry relish or gravy. And, despite thinking that all Thanksgiving leftovers go well together... those two... not so much.
I took to my Twitter Magic 8 Ball for inspiration and the recipe that inspired me most was @Shaw_Girl's Nutty Cranberry Relish Scones. I've never made scones, I like a culinary challenge and I had A LOT of leftover cranberry relish, so off I went.
For me, a kitchen rookie, this meant not just a trip to the grocery store for a few very basic ingredients - butter, baking soda, baking powder and parchment paper - but also a jaunt to Bed, Bath & Beyond for a sifter and pastry dough cutter. I know I'll use them again and they were pretty cheap though, so good investment with the holiday baking season ahead.
Full Recipe: Adventures In Shaw Nutty Cranberry Relish Scones
I got all of my ingredients ready and the recipe was fairly simple. Sifted together all of the dry ingredients.
Cut the cubed butter into the dry ingrediets. Add strained cranberry relish. Mix. Add buttermilk. Mix.
My dough was a little too wet to roll out (I think my relish was too wet - you could cut back a bit on the relish and/or milk to combat this... or just roll with it). Instead I dropped mine, like biscuits onto parchment paper and baked at 400 for 20 minutes.
Sure they didn't turn out as pretty,perfect triangle scones, but they are DELICIOUS. They taste just like cranberry muffin tops.
Try it out (and get rid of a cup of cranberry relish in one yummy swoosh!)