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Wednesday, October 12, 2016

Pumpkin Scones with Berry Butter




I’ve been making these pumpkin scones for about three years and they are amazing. Although, I don’t cut mine into wedges. I use my 2-inch round biscuit cutter. Also, this isn’t my recipe. This is a delicious creation from Taste of Home, but I DID change up the berry butter recipe to include Gainey Vineyard’s Cranberry Honey. Oh my gosh, is this good!!!

Pumpkin Scones with Berry Butter
(adapted from Judy Wilson, Sun City West, Arizona, Taste of Home)

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 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, honey 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 (I grate my butter on a cheese grater to make it easier) 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 out scones using a 2” biscuit cutter and place on either a greased baking sheet or one covered with a silicone baking liner

Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 15-16 scones (about 1/2 cup butter).

(Note: view the original recipe HERE)





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