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1.
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Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt.
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With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs.
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Make a well in the center of dry mixture; set aside.
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2.
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In another bowl combine egg, pumpkin, and milk.
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Add egg mixture all at once to dry mixture.
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Using a fork, stir just until moistened.
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3.
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Turn out dough onto a lightly floured surface.
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Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth.
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Pat dough into an 8-inch circle.
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Cut into 12 wedges.
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4.
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Place wedges 1 inch apart on an ungreased baking sheet.
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If desired, brush tops with additional milk.
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Bake for 12 to 15 minutes or until golden.
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Remove scones from baking sheet and cool on a wire rack for 5 minutes.
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Serve warm with Berry Butter.
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For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water.
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Let stand 10 minutes.
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Drain well and finely chop berries.
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Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries.
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Cover and let chill at least 1 hour before serving to allow flavors to blend.
