Easy Cranberry Turkey Scones

This is a great way to use up leftover turkey. Put these scones together and freeze them. Then bake them off in the morning for a quick yet impressive breakfast for your holiday guests.

You will need...

Ingredients: (yield about 16 small scones)

All Purpose Flour, 540 g

Baking Powder, 21 g

Salt, 8 g

Black Pepper, 8 g

Cold Butter, cut into small cubes, 1 1/2 C

Eggs, 4 ea

Heavy Cream, 340 g

Turkey, cut into small chunks, about 1 C

Dried Cranberries, 1 1/2C

Jack Cheese, 1/2 C

Method

Sift dry ingredients together and place in bowl of a stand mixer fitted with the paddle attachment.
Cut in small chunks of butter. Let mix on low for two minutes.
Add in turkey, cranberry, and cheese and mix until combined.
Add in eggs one at a time.
Slowly pour in cream and mix until just incorporated.
Roll out onto lightly floured surface to 2 inch thickness.
Cut into triangles using a floured knife.
Egg-wash the tops with a mixture of cream and egg.

At this point, you could freeze them and keep them until needed. Or you could chill them in the fridge for an hour, then bake them in the oven at 425 degrees F for about 18-20 minutes or until the tops have browned.

The Mom Touch