A friend who knows I love tea and scones shared this Taste of Home recipe with me. The berry butter is to die for! The scones were a lovely vehicle for the berry butter :)
2 Tbsp. dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 Tbsp. confectioners sugar
DOUGH
2 1/4 cup all-purpose flour
1/4 cup 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
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 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 8 wedges; separate wedges and place on a greased baking sheet. Bake at 400 degrees for 12-15 minutes or until golden. Serve warm with berry butter.
2 Tbsp. dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 Tbsp. confectioners sugar
DOUGH
2 1/4 cup all-purpose flour
1/4 cup 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
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 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 8 wedges; separate wedges and place on a greased baking sheet. Bake at 400 degrees for 12-15 minutes or until golden. Serve warm with berry butter.
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