Pumpkin Scones with Berry Butter |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons dried cranberries |
1/2 cup boiling water |
1/2 cup butter, softened |
3 tablespoons confectioners' sugar |
dough: |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones (about 1/2 cup butter).
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