Pumpkin Scones with Berry Butter Recipe
- 2 tablespoons dried cranberries
- 1/2 cup boiling water
- 1/2 cup butter, softened
- 3 tablespoons confectioners' sugar
- 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
- 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).
Reviews for Pumpkin Scones with Berry Butter(8)
Sort By :
easy to make, delicious, tender, moist. very good!!!!
My favorite scone recipe by far, plus the added bonus with the berry butter compliments them perfectly.
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!
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!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Bread Recipes >
- Butter Recipes >
- Christmas Recipes >
- Condiments >
- Cranberry Bread Recipes >
- Cranberry Recipes >
- Dried Cranberry Recipes >
- Gift Recipes >
- Grand Prize Winning Recipes >
- Nut Recipes >
- Pecan Recipes >
- Pumpkin Bread Recipes >
- Pumpkin Recipes >