Scone MixThanksgiving Leftovers Scones

November 14, 2018by Molly0

Here is a novel way to use up some of your Thanksgiving leftovers.  We like these dipped in Cranberry Sauce or with your favorite savory mustard.

Thanksgiving Leftovers Scones

Here is a great way to use up Thanksgiving leftovers: Turkey and Cheese Scones! They taste great dipped in cranberry sauce, too.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Servings 8 scones


  • 2/3
    plain yogurt
    see Notes
  • 1
  • 1
    Whole Grain Scone Mix
  • 2-4
    see Notes
  • 1/4
    unsalted butter, cold
  • 1/2
    chopped, cooked turkey
  • 1
    shredded Swiss cheese
  • salt and pepper, to taste


  1. Preheat the oven to 425 degrees (F).

  2. Lightly grease a scone pan with butter or line a baking sheet with parchment paper.  

  3. In a medium bowl, whisk together the egg and yogurt until smooth.

  4. Stir in scone mix.

  5. Add water 1 Tablespoon at a time until the dry ingredients have incorporated into the wet. The amount you use will depend upon the thickness of your yogurt.  (See notes)

  6. Cut the cold butter into small pieces and add to the mixture.  Knead with your hands until combined.  The dough will be sticky.

  7. Fold in the turkey and cheese.  It’s easiest to use your hands.

  8. Spoon the batter into the prepared pan or transfer the dough to the parchment-lined baking sheet.  Form the dough into a ball and flatten into a disc about 1-inch thick.  Using a sharp knife, cut the disc into 8 triangles.

  9. Sprinkle the tops with salt and pepper, if desired.

  10. Bake approximately 14 minutes.  The tops will begin to brown.

  11. Remove from the oven and allow to cool in the pan (or on the sheet) about 10 minutes, then transfer to a rack to cool completely.

  12. Once cool, store the scones in a sealed container in the fridge for up to five days.

Recipe Notes

In this recipe, water is added only to help absorb the dry ingredients.  This will depend upon the type of yogurt you use.  Greek-style yogurts may require the addition of water, but thinner, non-dairy yogurts may not need water at all. 

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