Monday, October 5, 2015

Pumpkin Scones with Cranberry Butter

I found this recipe years ago in an old Taste of Home magazine and I’ve made it several times. This time, however, I changed it up a bit by brushing the tops with a little melted butter and sprinkling chopped pecans. I also used a square cutter outer instead of slicing the scones into wedges from a round shape like the original recipe instructs...because I could, LOL.

The berry butter??? Oh my gosh – it will forever change the way you think about scones! Seriously, this is wonderful and I want to use it on, like….EVERYthing!

Bring fall into your kitchen with these little treats. They go great with afternoon tea or coffee. I even like them for breakfast.


Pumpkin Scones with Cranberry Butter


Berry butter:
2 Tbsp. dried cranberries (actually, I used almost 3)
½ c. boiling water
½ c. butter, softened
3 Tbsp. powdered sugar

1 ¼ c. all-purpose flour
¼ c. packed brown sugar
1 tsp. baking powder
1 ½ tsp. pumpkin pie spice
¼ tsp. salt
¼ tsp. baking soda
½ c. cold butter
1 egg
½ c. canned pumpkin
1/3 c. milk

½ c. chopped pecans
3-4 Tbsp. melted butter


Place cranberries in a small bowl, add boiling water. Let stand for 5 minutes, drain and chop. In a small mixing bowl, beat butter until light and fluffy. Add powdered sugar and cranberries, mix well. Place in plastic wrap. Form into long cylinder and refrigerate at least an 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.

Turn dough onto a floured surface, knead 10 times. Pat out flat to about ¼ inch thickness. Use round or square cutter and place on baking sheet. Brush tops with melted butter and sprinkle with chopped pecans.

Bake at 400° for approximately 15 minutes. Serve warm with berry butter.

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