Savory Thanksgiving "Stuffing" Scones with Cranberry Butter

What’s Thanksgiving without a little stuffing? This year, I’m taking all those beloved flavors and turning into a savory scone!

This one is packed with all the herbs and umami notes of Thanksgiving stuffing. Topped with a decadent drizzle of sage brown butter and slathered with cranberry compote butter, these are so delicious you might not even miss having actual stuffing on your dinner table!

Thanksgiving “Stuffing” Scones

Ingredients:

1⅔ cups AP flour

⅓ cup cornmeal

½ teaspoon salt

1½ teaspoons baking powder

3 tablespoons sugar

¾ cup cream

2 egg yolks

½ a cube of chicken bouillon

1½ teaspoons fresh sage, finely chopped

1½ teaspoons fresh thyme leaves

1 tablespoon fresh parsley, chopped

½ teaspoon onion powder

¼ teaspoon garlic powder

⅛ teaspoon celery seed

¼ teaspoon freshly ground black pepper

¼ teaspoon fresh rosemary, finely chopped 

⅓ cup finely diced celery, sautéed in butter and cooled

⅓ cup finely diced onion, sautéed in butter and cooled


My finishing touch: Brush with melted sage butter immediately after baking and serve with cranberry-orange whipped honey butter.

Cranberry Honey Butter

¼ cup dried cranberries 

1 stick salted butter, softened to room temperature

1/2 a lemon, zested

2 tablespoons honey

Pinch of salt (to taste)

Pinch of fresh ground black pepper 

Scone Steps:

Preheat oven to 400°F

In a large bowl, whisk together flour, cornmeal, salt, baking powder, sugar, onion powder, garlic powder, celery seed, black pepper, rosemary, sage, thyme and parsley. Next, toss in the cooled sautéed celery and onion.

In a separate bowl, whisk together cream, bouillon (break it up with your fingers into the cream) and egg yolks.

Add the wet ingredients to the dry ingredients and gently mix until a dough forms. Be careful not to overmix.

Shape the dough into a round disc and freeze for 20-30 minutes or until very cold.

When you’re ready to bake, brush the top with a simple egg wash (1 egg beaten with a tablespoon of milk, cream or water) then sprinkle the top with paprika and a little bit of flake sea salt.

Place on a parchment-lined baking sheet and bake 12 mins then rotate the pans and lower the oven to 350F and bake another 6-7 mins or until golden and cooked through.

Immediately brush with melted sage butter while still warm.

My finishing touch: Brush with melted sage butter immediately after baking and serve with cranberry-orange whipped honey butter.

Cranberry Honey Butter Steps:

Add softened butter, cranberry sauce, lemon zest, a pinch of salt and honey to a bowl.

Whip until light, fluffy, and fully combined.

Serve alongside warm scones.