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Pumpkin Scones With Berry Butter Exps Pkbbz17 41376 B03 14 3b 5

Pumpkin Scones with Berry Butter

TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min. YIELD: 8 scones (about 1/2 cup 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

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 large egg
  • 1/2 cup canned pumpkin
  • 1/3 cup 2% milk
  • 2 tablespoons chopped pecans, optional

Directions

  • 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.

Nutrition Facts

1 each: 392 calories, 24g fat (15g saturated fat), 88mg cholesterol, 391mg sodium, 40g carbohydrate (12g sugars, 2g fiber), 5g protein.

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