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Pumpkin Scones with Berry Butter Recipe

Pumpkin Scones with Berry Butter Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. YIELD:8 servings


  • 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


  • 1. 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).

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.

Reviews for Pumpkin Scones with Berry Butter

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Reviewed Mar. 1, 2015

"Great taste, but texture is more like a cake."

Reviewed Nov. 26, 2014

"Wow! These are amazing - very moist! The berry butter was delicious with them - even my hubby who does not like cranberries loved it! Thanks for sharing!"

Reviewed Jan. 3, 2014

"My favorite scone recipe by far, plus the added bonus with the berry butter compliments them perfectly."

Reviewed Oct. 23, 2013


Reviewed Oct. 3, 2013

"I just made these and have finished my first one. Now I have many many recipes and have tried many that were ok, but nothing special, and I wouldn't make them again. But these scones are amazing and I'll be keepinllg this recipe around for sure! I'm taking them to my churches womens meeting and I'm sure they'll be a hit!"

Reviewed Jan. 3, 2013

"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 Nov. 7, 2011

"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 Sep. 26, 2011

"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."

Reviewed Nov. 25, 2010

"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 Oct. 27, 2010

"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 Oct. 18, 2010

"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 Oct. 15, 2010

"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 Oct. 9, 2010

"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 Oct. 9, 2010

"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 Oct. 9, 2010

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

Reviewed Feb. 10, 2010

"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 Oct. 28, 2009

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

Reviewed Nov. 18, 2008

"I have a few ideas?...Did you use canned pumpkin or homemade pumpkin?  I find homemade to be a lot runnier.  Or was your butter soft?  Too soft and it incorporates into the dough which changes the texture of the dough, cold butter chopped in coarsely will melt into flaky layers in the oven.  When I made mine I had used the canned pumpkin and really cold hard butter with great results.   When I was looking over the recipe, I noticed the butter ingredients at the top almost blend into the dough recipe.  If you added any of those ingredients to the scone mix on error they would make it doughy also.  I hope this was of help."

Reviewed Nov. 9, 2008

"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 Oct. 27, 2008

"So yummy! Flaky moist layers of buttery goodness! The berry butter is outstanding!!!  So good you can add it to cookies as an icing.  (I spread some on gingerbread men)  Mmmmm"

Reviewed Oct. 18, 2008

"Maybe I did something wrong, but these scones didn't have much flavor and I couldn't taste the pumpkin."

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