Pumpkin and Cranberry Scones With Cranberry Butter
photo by Chef Jean
- Ready In:
- 37mins
- Ingredients:
- 15
- Yields:
-
24 scones
- Serves:
- 12
ingredients
- 591.47 ml all-purpose flour
- 59.14 ml golden brown sugar, packed
- 9.85 ml baking powder
- 1.23 ml baking soda
- 1.23 ml salt
- 7.39 ml pumpkin pie spice (see recipe below)
- 118.29 ml butter, chilled
- 118.29 ml dried cranberries
- 1 egg
- 78.78 ml milk
- 118.29 ml canned pumpkin
- 44.37 ml dried cranberries
- 118.29 ml boiling water
- 118.29 ml butter
- 44.37 ml powdered sugar
directions
- 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.
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Reviews
-
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.
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