Delicious served warm on a cool autumn day.
Make and share this Pumpkin and Cranberry Scones With Cranberry Butter recipe from Food.com.
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup golden brown sugar, packed
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons pumpkin pie spice (see recipe below)
- 1⁄2 cup butter, chilled
- 1⁄2 cup dried cranberries
- 1 egg
- 1⁄3 cup milk
- 1⁄2 cup canned pumpkin
- 3 tablespoons dried cranberries
- 1⁄2 cup boiling water
- 1⁄2 cup butter
- 3 tablespoons powdered sugar
- For Cranberry Butter.
- Pour boiling water over berries and let sit for 10 minutes. Drain. Chop berries and whip with margarine and sugar. Chill for at least 1 hour.
- For Pumpkin Cranberry Scones.
- Preheat oven to 400 degrees F.
- In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice . Cut in margarine with pastry cutter until mixture looks like coarse crumbs. Add cranberries.
- In small bowl, beat egg. Add pumpkin and milk. Pour all at once into well in the middle of the dry ingredients mixing with a fork until just moistened.
- Knead on lightly floured breadboard until nearly smooth (several seconds).Pat dough into a 12x9 inch rectangel. Cut dough into 4x3 inch rectangles; cut each rectangle in half to form triangles. Place on ungreased cookie sheet. Bake for about 12 minutes. Remove from pan and cool on rack for 5 minutes. Serve warm with cranberry, butter if desired.
- Pumpkin Pie Spice.
- Mix together 1 1/2 teaspoons cinnamon, 1 teaspoons ginger, 1/4 teaspoons nutmeg and 1/8 teaspoons cloves.
These were very good. Wonderful flavor but they were a little tougher than I like in a scone. I may have had something to do with that, but I think they ended up having just a bit to much liquid in the recipe.
Overall, these were pretty good. Mine took a long time to cook and ended up pretty dense, but definitely still taste good.
I only made the scone and they turned out pretty tasty but I had a couple problems and am not sure why. The dough wasn't moist at all and I added more milk. Then I ended up doubling the cook time. I think I had more pumpkin leftover than the 1/2 cup so maybe that was part of the cooking time problem. All in all though they still turned out tasty.