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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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Reviews for Pumpkin Scones with Berry Butter

Pumpkin Scones with Berry Butter

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Reviewed on Nov. 25, 2010 by camruns

My son made these and they are just delicious. They are not too sweet and are best warm from the oven with the delicious sweet berry butter on top! Even my picky eater daughter loves these and she and her older brother easily made two batches for our thanksgiving dinner meal. (The kids are 12 and 8.)

Reviewed on Oct. 27, 2010 by tahoemom

I love these scones! This is the best moist scone recipe I've ever used. I get some many requests for them as soon as fall is in the air.

Reviewed on Oct. 18, 2010 by joniotto

These are a very moist & delicious scone that reminded me of pumpkin bread. They are not as sweet as some scones, and I found that brushing the tops with an egg white wash and sprinkling with sanding sugar added just a bit more sweetness if preferred. I have made these both with the nuts and without and I've also tried adding butterscotch or white chocolate chips for something different. All variations were delicious and my family enjoyed them! Love these for the Fall - Thanks for a tasty new way to make scones!

Reviewed on Oct. 15, 2010 by recipescrazy

I must have done something wrong although i can't imagine what...doughy and not at all scone like. Mine are back in the oven to dry them out. ideas?

Reviewed on Oct. 15, 2010 by akhilComTest7

These scones were very moist and delicious! A new family favorite! - thanks

Reviewed on Oct. 09, 2010 by emilyjennings

Good color and texture, but I couldn't taste the pumpkin either and I even added an extra half teaspoon because of the previous review. I will make them again, but will use more pumpkin pie spice and see what happens. I did however drizzle a simple milk/confectioner's sugar glaze on top and that added a needed touch of sweetness.

Reviewed on Oct. 09, 2010 by og7416

i got this recipe when it was published in the magazine a few years ago. I make it several times every fall and everyone loves it!

Reviewed on Oct. 09, 2010 by annepaulette

These scones were very moist and delicious! A new family favorite! - thanks

Reviewed on Feb. 10, 2010 by moncrid

I have made these several times (but not the berry butter). I used glazed pecans instead of plain - wow! Yum! Just make sure you do not overmix, and they are heavenly and very flaky! I don't knead them very much.

Reviewed on Oct. 28, 2009 by UWmom

Phenomenal flavor & texture! Maybe needs a "touch" more sugar if not serving with the sweet butter...but will definitely make again!

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