Pumpkin Scones with Cranberry Butter

  • Yield: 1 dozen


Cranberry Butter:
2tablespoons dried cranberries
1/2cup boiling water
1/2cup (1 stick) butter or margarine, softened
3tablespoons confectioners' sugar
Pumpkin Scones:
2 1/4cups all-purpose flour
1/4cup packed brown sugar
2teaspoons baking powder
1tablespoon pumpkin pie spice
1/4teaspoon baking soda
1/4teaspoon salt
1/2cup (1 stick) butter or margarine, chilled
1/2cup canned pumpkin
1/3cup milk
1-- egg, beaten


  1. 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.
  2. 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.
  3. 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.
  4. 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).