Pumpkin Scones

By 11650

Ingredients

• Butter:
• 2 Tbls. Dried cranberries
• 1/2 C. Boiling water
• 1/2 C. Butter
• 3 Tbls. Confectioner's sugar
• Scones:
• 2 1/4 C. Flour
• 1/4 C. Packed brown sugar
• 2 tsp. Baking powder
• 1 1/2 tsp. Pumpkin Pie Spice
• 1/4 tsp. Salt
• 1/4 tsp. Baking soda
• 1/2 C. Cold butter
• 1 egg
• 1/2 C. Canned pumpkin
• 2 Tbls. Pecans, chopped (optional)

Preparation

Step 1

Directions:

Butter:
Place cranberries in a small bowl; add boiling water. Let stand 5 minutes. Drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add sugar and cranberries and mix well. Cover and refrigerate 1 hour or serve at room temperature.

Scones:
Combine dry ingredients. Cut in butter. In small bowl, whisk egg, pumpkin, and milk. Add to crumb mixture until moistened. Stir in pecans. Turn dough onto floured surface. Knead 10 times. Pat into 8 inch circle. Cut into wedges, separate and on un-greased sheet. Bake at 400 for 12-15 minutes.