Pumpkin And Cranberry Scones With Cranberry Butter

Name: Pumpkin And Cranberry Scones With Cranberry Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1091

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1/4 cup golden brown sugar, packed, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Pumpkin And Cranberry Scones With Cranberry Butter falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!