• 2 cups all-purpose flour
• 1 stick butter, cubed
• 2/3 cup half-and-half
• 1/2 cup cranberry sauce
• 1/4 cup sugar
• 1/4 cup chopped nuts (I used walnuts)
• 1 tbsp baking powder
• 1 tbsp sour cream
• 1 tsp vanilla extract

Cut butter into flour until the consistency of damp sand; add all other ingredients except nuts and beat or stir until all flour is incorporated. Add walnuts and stir or knead until evenly mixed. Shape into circle and cut into 8 wedges. Transfer to pan and bake at 375⁰ for 10-15 minutes until golden (reduce to 350⁰ for convection oven). Brush with more melted butter and sprinkle with sugar or colored sugar sprinkles if desired.

These are great for any time between Thanksgiving and Christmas, when leftover cranberry sauce is a common resident in the fridge.