The bread spread is also perfect for Fall. (If you use margarine, use regular stick margarine, not a tub spread.)
- 2-1/4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 tsp. baking powder
- 1-1/2 tsp. pumpkin pie spice
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup chilled margarine or butter
- 1 egg
- 1/2 cup cooked fresh or canned pumpkin
- 1/3 cup milk
- Berry Butter
1. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry cutter, cut in margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry mixture; set aside.
2. In another bowl beat egg; beat in pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
3. On 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. On an ungreased baking sheet, place wedges 1 inch apart. If desired, brush tops with additional milk.
4. Bake in a 400 degree F oven 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.
Berry Butter: In a small bowl combine 2 tablespoons dried cranberries or dried blueberries and 1/2 cup boiling water. Let stand for 10 minutes. Drain well and finely chop berries. Stir together 1/2 cup butter or margarine, softened; 3 tablespoons 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.
Nutrition facts per scone with 1 tablespoon Berry Butter: 252 cal., 16 g total fat (3 g sat. fat), 18 mg chol, 321 mg sodium, 24 g carbo., 1 g fiber, 3 g pro. Daily Value: 42% vit. A.