Sunday, November 9, 2008

Pumpkin Scones with Berry Butter

These were absolutely heavenly. I didn't make the berry butter with the scones simply because I didn't read carefully before I went to the store. I picked up whole cranberries instead of dried. So I just made your typical powdered sugar glaze.

Pumpkin Scones with Berry Butter

From: Taste of Homes

2 1/4 cups flour
1/4 cup packed brown sugar
2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk

Berry Butter:
2 Tbs. dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 Tbs. powdered sugar

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 together the egg, pumpkin and milk; add to crumb mixture just until moistened.

Turn dough onto a well floured surface, kneed 10 times. Pat into an 8" circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet.

Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm w/ berry 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. Cover and refrigerate at least 1 hour.

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