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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.

Source: Better Homes and Gardens

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Recipe Summary

bake:
12 mins
stand:
5 mins
total:
37 mins
prep:
20 mins
Servings:
12
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Ingredients

Ingredient Checklist
Berry Butter:

Directions

Instructions Checklist
  • 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.

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  • In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

  • 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.

  • 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:
  • 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.

Nutrition Facts

252 calories; fat 16g; cholesterol 18mg; saturated fat 3g; carbohydrates 24g; insoluble fiber 1g; protein 3g; vitamin a 432.7RE; sodium 321mg.
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