Pumpkin Scones with Berry Butter

For a breakfast or brunch, make the cranberry or blueberry butter the day before and start the scone recipe by assembling the dry ingredients in another bowl. Cover and chill both bowls.

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  • Makes: 12 servings
  • Prep: 20 mins
  • Bake: 12 mins to 15 mins 400°F
  • Stand: 5 mins

Pumpkin Scones with Berry Butter

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5.0 by 2 people

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Directions

  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 or parchment-lined 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:

  1. 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.
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Nutrition Facts (Pumpkin Scones with Berry Butter)

  • Per serving:
  • 252 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 18 mg chol. ,
  • 321 mg sodium ,
  • 24 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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