A beloved holiday side dish served with gravy for the dressing! My dad’s mother cooked traditional cornbread dressing from scratch without using any cans or boxes, and she also made homemade gravy. She instructed my mother, who then gave this version to me. For this one meal, I think Thanksgiving and Christmas guests came to my mother’s house! When I bring this big-batch version to a holiday potluck, everyone begs for the recipe because they comment on how much it reminds them of the traditional dressing their grandparents used to make. However, this version does utilize cornbread mix, condensed soups, and bagged stuffing for convenience. As needed, increase the amount of traditional stuffing spices.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- ½ cup orange-cranberry muffin mix (such as Krusteaz®)
- ¼ cup packed brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 tablespoons butter, chilled and diced
- 1 apple, diced
- ⅓ cup sweetened dried cranberries (such as Craisins®)
- ¾ cup half-and-half
- 1 egg
- 1 egg white
- 1 tablespoon confectioners’ sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Whisk flour, muffin mix, brown sugar, baking powder, nutmeg, and salt together in a bowl. Cut butter into flour mixture using a pastry blender or fork until it resembles coarse crumbs.
- Combine apple and dried cranberries together in a bowl; mix into flour mixture.
- Beat half-and-half and egg together in a bowl until frothy; slowly stir into flour mixture using a rubber spatula until dough forms. Knead dough 4 to 5 times. Roll dough into a rectangle onto a lightly floured work surface using your hands. Cut rectangle in half diagonally and each half into 4 triangles, making 8 triangles. Arrange triangles on the prepared baking sheet.
- Whisk egg white and confectioners’ sugar together in a bowl; brush over each triangle.
- Bake in the preheated oven until scones are golden brown, about 20 minutes.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 320 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made these scones and they were very good. Not dried out like scones can be. I didn’t change the recipe at all.