Imagine transforming your Thanksgiving feast into a Mediterranean delight with these irresistible Greek Thanksgiving Stuffing Scones! Bursting with the rich flavors of tender turkey, tangy feta, and sweet cranberries, these scones are not only a unique twist on traditional stuffing but also a delightful addition to your holiday table. In just 50 minutes, you can whip up a batch of 12 golden, flaky scones that will have your guests raving. Get ready to elevate your holiday menu and impress your loved ones with this mouthwatering recipe that combines the warmth of Thanksgiving with the vibrant essence of Greek cuisine!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup cooked turkey, shredded
- 1/2 cup feta cheese, crumbled
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the shredded cooked turkey, crumbled feta cheese, dried cranberries, and chopped fresh parsley until evenly distributed throughout the mixture.
- Make a well in the center of the dry ingredients and pour in the buttermilk. Gently stir with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface. Knead it gently for about 1 minute, just until it comes together. Pat the dough into a rectangle about 1-inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into 12 equal scones. You can also use a round biscuit cutter if you prefer round scones.
- Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. If desired, brush the tops with a little extra buttermilk for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. These Greek Thanksgiving stuffing scones are perfect as a side dish or a savory snack!
Tips
- Chill Your Butter: For the flakiest scones, make sure your butter is very cold. You can even freeze it for a few minutes before cubing.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to tough scones.
- Adjust for Texture: If the dough feels too sticky, you can add a little more flour while kneading, but be careful not to add too much.
- Experiment with Add-ins: Feel free to customize your scones by adding other ingredients like spinach, sun-dried tomatoes, or different cheeses for a unique flavor profile.
- Perfect Baking: Keep an eye on the scones as they bake; they should be golden brown and a toothpick should come out clean when inserted in the center.
- Serve Warm: These scones are best enjoyed warm, so consider serving them straight from the oven or reheating them briefly before serving.
- Storage Tips: If you have leftovers, store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage. Reheat in the oven to restore their flaky texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
