Pumpkin Scones with Berry Butter

Name: Pumpkin Scones with Berry Butter
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 scones (about 1/2 cup butter).
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

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

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.

Nutrition Facts

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

Originally published as Pumpkin Scones with Cranberry Butter in Taste of Home October/November 2008

Reviews

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Average Rating:

BrownieQueen2

Apr 12, 2017

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!
nannaboo

Mar 1, 2015

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

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!
bridgetc2

Jan 3, 2014

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

Oct 23, 2013

Delicious!
puccini

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!
beckihomecki

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!
kristinscotth

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.
lyda22jo

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.
camruns

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.)