• 8servings
  • 40minutes
  • 392calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons dried cranberries

  2. 1/2 cup boiling water

  3. 1/2 cup butter, softened

  4. 3 tablespoons confectioners' sugar

  5. DOUGH:

  6. 2-1/4 cups all-purpose flour

  7. 1/4 cup packed brown sugar

  8. 2 teaspoons baking powder

  9. 1-1/2 teaspoons pumpkin pie spice

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon baking soda

  12. 1/2 cup cold butter, cubed

  13. 1 egg

  14. 1/2 cup canned pumpkin

  15. 1/3 cup 2% milk

  16. 2 tablespoons chopped pecans, optional

Instructions Jump to Ingredients ↑

  1. Pumpkin Scones with Berry Butter Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones (about 1/2 cup butter).


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