Make-Ahead Cranberry Scones
Make-Ahead Cranberry Scones are made even easier with a little help from Bisquick and a bag of frozen cranberries. More time to enjoy the holidays! This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
With a batch of Make-Ahead Cranberry Scones in the freezer, you’ll always be ready for holiday brunch with family!
Somewhere in my twenties, I had an epiphany. The magic of the holidays used to just ‘happen.’ There was a time when I would sit down to a table full of family favorites, a turkey, and platters of dessert…a time when I would awake on Christmas morning to a full stocking and something delicious for breakfast…a time when holiday parties just happened, when I could focus on laughing and being merry.
I realized, with an appreciative and humbled heart, the truth: the magic of all those holidays were because of my mother. She was the one who would cook and clean into the wee hours of the night, she was the one who would spend those celebrations behind the scenes in the kitchen, she was the one who made it magical.
And long before I started my own family, I realized the reality – we make the magic. The comforting thing in all this is I have learned you don’t need a magic wand. It doesn’t have to be complicated, or perfect – what matters most is that you are sharing the holiday with the ones you love, and ideally, not hovering over a stove, in the kitchen. The latter can be the challenge, especially when you have a house full of guests.
When I host my family for Thanksgiving, I joke that I should just set up a cot in the kitchen, since I never leave. But there are ways to emerge from behind the scenes – by making things ahead of time! So this holiday, I’m prepping some Make-Ahead Cranberry Scones. It’s made even easier with a little help from Bisquick, and a bag of frozen cranberries – which we all have on hand during the holidays, right?
With a batch in the freezer, breakfast with company will be so much simpler when I can pop a tray into the oven without losing out on my time with our guests. For me, that’s the true magic of the holidays!
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.
MORE CRANBERRY RECIPES TO TRY
MORE THANKSGIVING RECIPES TO TRY
Make-Ahead Cranberry Scones
- 2 1/2 cups Original Bisquick Mix
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup cold butter cut into small pieces
- 2 large eggs
- 2/3 cup buttermilk
- 2 cups frozen cranberries
- 2 tablespoons cream
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- In a large bowl, whisk together the Bisquick mix, sugar, baking powder, and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
- Whisk the eggs lightly and combine with the buttermilk. Add to the flour mixture and stir until just moist.
- Add the cranberries to the dough, then mix lightly. The dough will be sticky.
- On a lightly floured surface, turn the sticky dough out and knead lightly until the cranberries are incorporated into the dough and the dough is shaped into a rectangle. If you find the dough to be too sticky, sprinkle a little more Bisquick mix as you shape the dough, and use a bench scraper to release from your floured surface.
- Roll the dough 3/4 inch thick. Roll the dough 3/4 inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Stir together the sugar and cinnamon and sprinkle over the scones.
- Cover tightly with plastic wrap and place the scones in the freezer for a minimum of 30 minutes or overnight. If you plan on freezing the preformed scones for longer, be sure to place it in a tightly sealed freezer friendly container.
- On baking day, preheat the oven to 400 degrees F.
- Bake the scones for 20 minutes, or until golden. Let it cool slightly. Serve with butter and jam.