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Make Ahead Turkey Cranberry Scones
These turkey cranberry scones are a great Thanksgiving day breakfast treat. They are also a great option for using up your Thanksgiving leftovers! Either way, make a batch and bake them off to enjoy the flavors of the holiday. I like to make a batch ahead of time before all the heavy cooking sets in. Then, I bake them on Thanksgiving morning for everyone to enjoy for breakfast. Kind of a pregame snack before the big meal!
You will need ...
- All Purpose Flour, 540 g
- Eggs, 4
- Cold Unsalted Butter, 1 1/2 Cups, cubed
- Baking Powder, 24 g
- Salt, 10 g
- Onion Powder, 1 T
- Black Pepper, 1 1/2 tsp
- Dried Cranberries, 1 Cup
- Shredded Gruyere Cheese, 1 Cup
- Shredded Turkey Breast, 1 Cup
- Heavy Cream, 3/4 Cup
Step One
In the bowl of a stand mixer fitted with a paddle attachment, mix together the flour, baking powder, salt, onion powder, and black pepper. Then, gradually add in the chunks of cold butter a little at a time. Lumps should begin to form in the dry ingredients. Continue mixing until the lumps are about pea sized or smaller. Next, add in the cranberries, cheese, and turkey and mix until combined.
Step Two
Next, add in the eggs one at a time. Then, with the mixer on low, slowly add in the heavy cream. The dough will come together and be a little sticky.
Step Three
Then, turn the dough out onto a floured surface. Fold it over onto itself about 5-6 times. You can dust it with flour if necessary.
Then, pat the dough down to be a rectangle size, about 1 to 1.5 inches thick.
Step Four
Then, cut the dough into triangles. If you want, you can certainly use a round cutter and make the scones round. I just choose to make them with straight edges so I don’t need to re-roll the leftover dough. This way, the dough does not get overworked (which will lead to tough and dry scones).
Step Five
Finally, use some heavy cream and brush the tops of the scones with the heavy cream. This helps to brown them. I then throw them into the freezer like this. The cream will freeze and then you can either wrap them up, or you can bake them.
Bake the scones in a 425 degree F oven for about 12-15 minutes, depending on your oven. The tops will be golden brown and the scones will be slightly springy to the touch. Enjoy!