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Pumpkin Scones with Berry Butter Recipe

Pumpkin Scones with Berry Butter Recipe photo by Taste of Home

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These delightful scones are perfect on a cold winter day with a steaming hot cup of coffee. They also make a wonderful hostess gift arranged in a basket. —Judy Wilson, Sun City West, Arizona

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Pumpkin Scones with Berry Butter Recipe

Prep: 25 min. + chilling Bake: 15 min.

Yield: 8 Servings

25 15 40

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. Yield: 8 scones (about 1/2 cup butter).

Nutritional Facts 1 scone with about 1 tablespoon butter (calculated without pecans) equals 392 calories, 24 g fat (15 g saturated fat), 88 mg cholesterol, 391 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Pumpkin Scones with Berry Butter in Taste of Home October/November 2008, p39

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Pumpkin Scones with Berry Butter

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Reviewed on Jan. 03, 2013 by beckihomecki

These scones are very good. I usually like my scones to be more savory than sweet and cut the sugar in half. The first time I made these I completely forgot the sugar all together! Oops! So I brushed them with pumpkin coffee creamer and sprinkled with cinnamon sugar. I served them with butter srpinkled with more cinnamon sugar and my kids didn't know the difference! I usually make these with 2 T sugar and mini cinnamon chips instead of the pecans. I also pat 2 six in circles and make 12 scones. These are good however you make them!

Reviewed on Jan. 04, 2012 by queenofbaking

I wanted to use up some leftover pumpkin, and we needed something for breakfast, so I decided to give these a try. The flavor was really great, they weren't too dry, and the berry butter really topped them off! I was very pleased, especially since I had to make them gluten free for my mother's sake. I highly recommend this recipe!

Reviewed on Nov. 07, 2011 by kristinscotth

I made this recipe years ago when this issue of TOH came out, but I never made the berry butter. I did my own variation. (I think I added mini chocolate chips and made a maple glaze to drizzle over the top.) And I had never made them since. Well, with leftover pumpkin in my fridge, I was scouring my pumpkin recipes, so I could use it up, and I decided to make this recipe the original way. The berry butter was a delicious addition to the scone! I didn't add the pecans (because my husband can't eat them), but we loved them even without the nuts. My husband enjoyed them so much, he said for dessert he just wanted another scone with berry butter, and that's a huge compliment. I did make a double batch, because I have 4 picky little boys, so in one batch, I added 1/2 cup craisins and 1/2 cup white chocolate chips, and those were very good, too. I will definitely make this again, AND the berry butter. Definitely give the berry butter a chance. I'm glad I did.

Reviewed on Sep. 26, 2011 by lyda22jo

These were easy to make and very flavorful and moist. Makes 8 large scones. You could probably make two rounds and still have 16 nice-sized pieces. They reheat nicely in microwave (about 15 seconds on high for the larger size). Most of the moisture was retained when rewarmed this way.