Pumpkin Scones With Berry Butter

the.instructor's picture

Sep. 23, 2010


Dried cranberries 2 Tablespoon
Boiling water 1/2 Cup (8 tbs)
Butter 1/2 Cup (8 tbs) , softened
Confectioners sugar 3 Tablespoon
For dough:
All purpose flour 2 1/4 Cup (36 tbs)
Packed brown sugar 1/4 Cup (4 tbs)
Baking powder 2 Teaspoon
Pumpkin pie spice 1 1/2 Teaspoon
Salt 1/4 Teaspoon
Baking soda 1/4 Teaspoon
Cold butter 1/2 Cup (8 tbs)
Egg 1
Milk 1/3 Cup (5.33 tbs)


Place the cranberries in a small bowl; add boiling the water.

Let stand for 5 minutes; drain and chop.

In a small mixing bowl, beat the butter until light and fluffy.

Add the 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 the 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.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 3284Calories from Fat 1702

 % Daily Value*

Total Fat 194 g298.5%

Saturated Fat 119 g595%

Trans Fat 0 g


Sodium 2407 mg100.29%

Total Carbohydrates 353 g117.7%

Dietary Fiber 10 g40%

Sugars 128 g

Protein 40 g80%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet