PUMPKIN SCONES WITH BERRY BUTTER
(From Taste of Home magazine, Oct./Nov. 2008)
2 tbsp. dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tbsp. confectioners' (icing) 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 (or 1 tsp. cinnamon, 1/2 tsp. ginger and 1/2 tsp. nutmeg)
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup cold butter
1/2 cup canned pumpkin (pure pumpkin, not pumpkin pie filling)
1/3 cup milk
2 tbsp. chopped pecans, optional
Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small mixing bowl, beat butter until light and 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-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
Bake at 400 degres for 12-15 minutes or until golden brown. Serve warm with berry butter.
Yield: 8 scones (and about 1/2 cup berry butter).