PUMPKIN SCONES WITH BERRY BUTTER

Pumpkin Scones with Berry Butter image

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. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Time 40m

Yield 8 scones (about 1/2 cup butter).

Number Of Ingredients 16

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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 large egg
1/2 cup canned pumpkin
1/3 cup 2% milk
2 tablespoons chopped pecans, optional

Steps:

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., 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. , 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. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.

Nutrition Facts : Calories 392 calories, Fat 24g fat (15g saturated fat), Cholesterol 88mg cholesterol, Sodium 391mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.