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
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
Reviews
I made this exactly to the recipe, but found it was a little on the raw side. I ended up baking it quite a bit longer. But the flavour is fabulous.
My family of pumpkin lovers loved these delicious, moist scones! I made the cranberry butter but it wasn't popular enough to make again. Highly recommend the scones!
Great taste, but texture is more like a cake.
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!
My favorite scone recipe by far, plus the added bonus with the berry butter compliments them perfectly.
Delicious!
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!
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.
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.