Pumpkin and Cranberry Scones With Cranberry Butter

Total Time
37mins
Prep 20 mins
Cook 17 mins

Delicious served warm on a cool autumn day.

Ingredients Nutrition

Directions

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

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.

4 5

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

4 5

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.