Pumpkin Scones with Cranberry Butter
- Yield 1 dozen
Top warm scones with the cranberry butter for a tasty snack.
- Cranberry Butter:
- 2 tablespoons dried cranberries
- 1/2 cup boiling water
- 1/2 cup (1 stick) butter or margarine, softened
- 3 tablespoons confectioners' sugar
- Pumpkin Scones:
- 2 1/4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter or margarine, chilled
- 1/2 cup canned pumpkin
- 1/3 cup milk
- 1 -- egg, beaten
- To prepare the butter, combine the cranberries and boiling water in a heatproof bowl. Let stand for 10 minutes. Drain and finely chop the cranberries. Mix the butter and confectioners' sugar in a bowl until combined. Fold in the cranberries. Chill, covered, for 1 hour or longer to allow the flavors to blend. You may substitute dried blueberries for the cranberries if desired.
- To prepare the scones, mix flour, brown sugar, baking powder, pumpkin pie spice, baking soda and salt in a bowl and mix well. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs. Make a well in the center of the crumb mixture.
- Combine the pumpkin, milk and egg in a bowl and mix well. Add the pumpkin mixture all at onece to the well and stir just until moistened. Turn the dough onto a lightly floured surface. Knead the dough by folding and pressing gently for ten to twelve storkes or until almost smooth. Pat the dough into an 8-inch round and cut the round into twelve wedges. Arrange the wedges one inch apart on an ungreased baking sheet. Brush the tops with additional milk if desired.
- Bake at 400F for 12 to 15 mintues or until golden brown. Remove the scones to a wire rack and cool for 5 minutes. Serve warm with the cranberry butter.
Recipe reprinted with permission from the Junior League of Palm Beaches’ Worth Tasting(the Junior League of Palm Beaches, Inc., West Palm Beach, Fl., 2007).