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    You are in: Home / Recipes / Pumpkin and Cranberry Scones With Cranberry Butter Recipe
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    Pumpkin and Cranberry Scones With Cranberry Butter

    Pumpkin and Cranberry Scones With Cranberry Butter. Photo by Chef Jean

    1/2 Photos of Pumpkin and Cranberry Scones With Cranberry Butter

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    Total Time:

    Prep Time:

    Cook Time:

    37 mins

    20 mins

    17 mins

    Chef #368289's Note:

    Delicious served warm on a cool autumn day.

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    Serves: 12



    Units: US | Metric


    1. 1
      For Cranberry Butter.
    2. 2
      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.
    3. 3
      For Pumpkin Cranberry Scones.
    4. 4
      Preheat oven to 400 degrees F.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Pumpkin Pie Spice.
    9. 9
      Mix together 1 1/2 teaspoons cinnamon, 1 teaspoons ginger, 1/4 teaspoons nutmeg and 1/8 teaspoons cloves.

    Ratings & Reviews:

    • on December 31, 2013

      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.

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    • on April 03, 2012


      Overall, these were pretty good. Mine took a long time to cook and ended up pretty dense, but definitely still taste good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Pumpkin and Cranberry Scones With Cranberry Butter

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 267.1
    Calories from Fat 146
    Total Fat 16.3 g
    Saturated Fat 10.0 g
    Cholesterol 57.1 mg
    Sodium 306.0 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 1.2 g
    Sugars 5.5 g
    Protein 3.7 g

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