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Name: Pumpkin Scones with Berry Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Uncategorized
Ingredients: 2 1/4 cups flour; 1/4 cup brown sugar packed; 2 teaspoons baking powder; 1 1/2 teaspoons pumpkin pie spice; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter chilled; 1 egg beaten; 1/2 cup canned pumpkin; 1/3 cup milk

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INGREDIENTS

2 1/4 cups flour
1/4 cup brown sugar ; packed
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter ; chilled
1 egg ; beaten
1/2 cup canned pumpkin
1/3 cup milk

Serving

INSTRUCTIONS

Note: substitute 3/4 teas cinn and 1/4 tea each of ground ginger ground allspice and ground nutmeg for pumpkin pie spice if necessary

Combine: flour brown sugar baking powder pumpkin pie spice baking soda and salt in mixing bowl. kCut in marg or butter with a pastry blender till mixture resembles coarse crumbs Make a well in the center of the dry ingred. set aside

combine: egg pumpkin and milk in another bowl Add egg mixture all at once to dry mixture Using a fork, stir just till moistened

turn out dough onto a lightly floured surface Quickly knead dough by folding and pressing gently for 10 to 12 strokes or till nearly smooth Pat dough into an 8 inch circle Cut into 12 wedges

Place wedges 1 inch apart on an ungreased baking sheet If desired brush tops with additional miilk Bake in a 400degree oven for 12 to 15 minutes or till golden. Remove scnones from baking sheet and cool on a wire rack for 5 minutes Serve warm with berry butter

Berry Butter: Combine 2 tablespoons dried cranberries and 1/2 cup boiling water in a small bowl. Let stand 10 minutes Drain well and finely chop berries

stir together 1/2 cup buttersoftened 3 tablespoons powdered sugar and the berries Cover and let chill at least 1 hour before serving

NOTES

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Pumpkin Scones with Berry Butter

2 1/4 cups flour
1/4 cup brown sugar packed
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter chilled
1 egg beaten
1/2 cup canned pumpkin
1/3 cup milk

Note:  substitute 3/4 teas cinn and 1/4 tea each of ground ginger  ground allspice and ground nutmeg for pumpkin pie spice if necessary

Combine:  flour brown sugar baking powder pumpkin pie spice baking soda and salt in mixing bowl.  kCut in marg or butter with a pastry blender  till mixture resembles coarse crumbs   Make a well in the center of the dry ingred.  set aside

combine:  egg pumpkin and milk in another bowl  Add egg mixture all at once to dry mixture  Using a fork, stir just till moistened

turn out dough onto a lightly floured surface  Quickly knead dough by folding and pressing gently for 10 to 12 strokes or till nearly smooth  Pat dough into an 8 inch circle  Cut into 12 wedges

Place wedges 1 inch apart on an ungreased baking sheet   If desired  brush tops with additional miilk  Bake in a  400degree oven for 12 to 15 minutes or till golden.  Remove scnones from baking sheet and cool on a wire rack for 5 minutes  Serve warm with berry butter

Berry Butter:  Combine 2 tablespoons dried cranberries and 1/2 cup boiling water  in a small bowl.  Let stand 10 minutes  Drain well and finely chop berries  
stir together 1/2 cup buttersoftened  3 tablespoons powdered sugar and the berries  Cover and let chill at least 1 hour  before serving

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Nutrition

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Serving Size: 1 Serving (997g)
Recipe Makes: 1 Serving

Calories: 4018
Calories from Fat: 2139 (53%)

Amt Per Serving		% DV

	Total Fat 237.6g	317 %
	Saturated Fat 148.9g	744 %
	Monounsaturated Fat 62.1g
	Polyunsanturated Fat 9.4g
Cholesterol 804.6mg		248 %
Sodium 2625.9mg		91 %
Potassium 590.3mg		16 %
Total Carbohydrate 487.2g		143 %
	Dietary Fiber 11.4g	46 %
	Sugars, other 475.8g
Protein 12.2g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4018

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