Pumpkin and Cranberry Scones With Cranberry Butter

Recipe by Chef #368289
READY IN: 37mins
YIELD: 24 scones




  • 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.