Pumpkin and Cranberry Scones With Cranberry Butter

"Delicious served warm on a cool autumn day."
 
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photo by Chef Jean photo by Chef Jean
photo by Chef Jean
photo by GramCracker photo by GramCracker
Ready In:
37mins
Ingredients:
15
Yields:
24 scones
Serves:
12
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ingredients

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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

  1. 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.
     
  2. Overall, these were pretty good. Mine took a long time to cook and ended up pretty dense, but definitely still taste good.
     
  3. 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.
     
  4. This is my favorite new scone recipe! I skipped the cranberry butter and just used some Brummel & Brown. Very good! Not super sweet, but flavorful and moist. Making today for a gift. Thanks!
     
  5. Just lovely. These have nice flavor and a great soft texture. Like another reviewer I added some cream cheese to the cranberry butter mixture. Thanks for posting!
     
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