Sunday, January 4, 2009

Pumpkin Scones with Berry Butter

I tried this recipe from my Mom's October/November 2008 copy of Taste of Home. Such a fantastic source of recipes! This particular magazine had a whole section on recipes made with pumpkin. What could be better?!? This recipe stood out to me and was actually the grand prize winner in their "Pumpkin Patch Specialties" contest. I decided it would be the perfect breakfast for Christmas Eve morning. I was right! This is such a delicious recipe and simple to make. I love scones, but these in particular are fantastic. And the cranberry butter recipe to accompany the scones - amazing! Just make sure and make the butter the night before. It's better that way. I know the Fall months of baking pumpkin recipes are over, but in my personal opinion, pumpkin recipes are great year round! :) Give this a try - you'll love it!


Berry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar

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 confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least one hour.

Pumpkin Scones
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
1 egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans, optional

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-inch 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 with berry butter.

Yield: 8 scones and about 1/2 cup berry butter


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