Prep 15 mins
Cook 12 mins
This recipe would be great the morning after Thanksgiving. They are also great for breakfast, or just as a snack. Enjoy
- 2 1⁄4 cups all-purpose flour
- 1⁄4 cup packed brown sugar
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄4 teaspoon salt
- 1⁄2 cup chilled margarine or 1⁄2 cup butter
- 1 large egg, beaten
- 1⁄2 cup canned pumpkin
- 1⁄3 cup milk
- 2 tablespoons dried cranberries or 2 tablespoons dried blueberries
- 1⁄2 cup boiling water
- 1⁄2 cup margarine or 1⁄2 cup butter, softened
- 3 tablespoons powdered sugar
- 1⁄4 teaspoon baking soda
- 1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
- 2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
- 3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.
- 4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones.
- For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.