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Pumpkin Scones with Berry Butter Recipe

   
 

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     Pumpkin Scones with Berry Butter

Category   Breakfast - Brunch
Sub Category   None
Servings   8 scones

Ingredients
2 tbsp dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tbsp confectioners' sugar
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 salt
 
1/4 tsp baking soda
1/2 cup cold butter
1 egg
1/2 cup canned pumpkin
1/3 cup milk
2 tbsp chopped pecans, optional

Instructions
Place cranberries in a small bowl; add boiling water. Let stand for 5 mins; drain and chop. In a small mixing bowl, beat butter until light & fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
Turn dough onto a floured surface; knead 10 times. Pat into an 8 inch circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
Bake at 400 degrees for 12-15 mins or until golden brown. Serve warm with berry butter.


Originally Submitted
7/27/2010





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