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Pumpkin Scones with Berry Butter

 Pumpkin Scones with Berry Butter
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
8 ServingsPrep: 25 min. + chilling Bake: 15 min.

Ingredients

  • 2 tablespoons dried cranberries
  • 1/2 cup boiling water
  • 1/2 cup butter, softened
  • 3 tablespoons confectioners' sugar
  • DOUGH:
  • 2-1/4 cups King Arthur Unbleached 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.

2 of 2

Pumpkin Scones with Berry Butter (continued)

Directions (continued)

  • 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.