Pumpkin and Cranberry Scones With Cranberry Butter |
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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Delicious served warm on a cool autumn day. Ingredients:
2 1/2 cups all-purpose flour |
1/4 cup golden brown sugar, packed |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 teaspoons pumpkin pie spice (see recipe below) |
1/2 cup butter, chilled |
1/2 cup dried cranberries |
1 egg |
1/3 cup milk |
1/2 cup canned pumpkin |
3 tablespoons dried cranberries |
1/2 cup boiling water |
1/2 cup butter |
3 tablespoons powdered sugar |
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.
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