Scones With Leftover Cranberry Sauce

• 2 cups all-purpose flour, plus more for work surface
• 8 tablespoons chilled unsalted butter, cut into small pieces
• 5 tablespoons sugar, plus 1 tablespoon sugar (for topping)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg (optional)
• 2 teaspoons sour cream
• 2/3 cup half-and-half, plus one tablespoon for brushing
• 1/2 cup left over cranberry sauce
• melted white chocolate or ganache, for drizzling

1. Preheat oven 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, nutmeg (optional) and salt. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Gently fold in cranberry sauce. In a small bowl,(with one or two stirs) mix the half and half, vanilla extract, and sour cream together. Make a hole in the middle of the flour mixture and pour the liquid mixture in, and start to gently incorporate liquid mixture into flour mixture. On a lightly floured surface, knead dough gently, about 5 times. Pat into a 1-inch this round. cut into 8 wedges; place in a lightly greased baking sheet 2 inches apart. Brush tops with remaining tablespoon half and half; sprinkle with remaining tablespoon sugar. Bake until golden brown. 15 minutes (know your oven some ovens may need a few more minutes). Let cool on a wire rack. you can also eat warm.
2. You may drizzle with white chocolate sauce or white chocolate sauce.

flour, butter, sugar, baking powder, salt, vanilla, ground nutmeg, sour cream, cranberry sauce, white chocolate

Taken from www.food.com/recipe/scones-with-leftover-cranberry-sauce-470888 (may not work)