Pumpkins Scones with Berry Butter

Photo by Anna M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons dried cranberries

  • 1/2

    cup boiling water

  • 1/2

    cup butter, softened

  • 3

    tablespoons confectioners' sugar

  • DOUGH:

  • 2-1/4

    cups all-purpose flour

  • 1/4

    cup packed brown sugar

  • 2

    teaspoons baking powder

  • 1-1/2

    teaspoons pumpkin pie spice

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon baking soda

  • 1/2

    cup cold butter, cubed

  • 1

    egg

  • 1/2

    cup canned pumpkin

  • 1/3

    cup 2% milk

  • 2

    tablespoons chopped pecans, optional

Directions

Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour. In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired. Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.

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