Leftover Turkey Scone Sliders with Honey Lavender Mustard
The day after Thanksgiving, the fridge is full and nobody wants to cook. Classic Lavender Scones from the farm stand make buttery little slider buns for leftover turkey, cranberry sauce and a quick honey mustard.
The day after Thanksgiving, the fridge is full and nobody wants to cook. Classic Lavender Scones from the farm stand make buttery little slider buns for leftover turkey, cranberry sauce and a quick honey mustard.
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Why this pairing works
Scones sit right between a biscuit and a sweet roll, so they love salty turkey and tart cranberry. Honey mustard ties sweet and savory together, and black pepper wakes up the lavender.
Makes 4 (8 sliders) Prep 10 min Cook 10 min
Ingredients
- 8 Lavender Scone (Classic), split in half
- 2 Tbsp Dijon mustard
- 1 Tbsp Lavender Wildflower Honey
- Lavender Pepper Grinder, to taste
- 2 cups leftover roast turkey, sliced or shredded
- 2 Tbsp chicken or turkey broth, for reheating
- 4 slices white cheddar or Brie, halved
- 1/2 cup cranberry sauce
- 1 cup arugula or baby spinach
Directions
- Heat the oven to 350°F. Stir the mustard and honey together with a few grinds of Lavender Pepper.
- Warm the turkey with the broth, covered, in a skillet or the microwave until it reaches 165°F.
- Set the scone bottoms on a sheet pan. Spread each with honey mustard, then pile on turkey and a piece of cheese.
- Bake 4 to 5 minutes, until the cheese melts. Warm the scone tops on the same pan.
- Add a spoonful of cranberry sauce and a few greens, close with the scone tops and serve warm.
Serve it with: Lavender Cider Gourmet Mix
Make it your own
- Swap the turkey for leftover ham and the cheddar for Swiss.
- Serve with mugs of warm Lavender Cider for a cozy leftovers lunch.
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