Pumpkin Scones
Today’s recipe is from Taste of Home Magazine. Easy with 10 minutes prep time and quick to bake in just 15 minutes. These scones are healthy and tasty with only 1/4 c sugar and plenty of pumpkin pie spice. Great with morning tea, afternoon coffee, or evening dessert! Also, they make a lovely hostess gift! This recipe is a keeper!!
Yields: 8 scones
Ingredients
- 1/2 cup boiling water
- 1/2 cup butter, softened
- 3 tablespoons confectioners' sugar
- DOUGH:
- 2-1/4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup cold butter, cubed
- 1 egg
- 1/2 cup canned pumpkin
- 1/3 cup 2% milk
- 2 tablespoons chopped pecans, optional
Instructions
- Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small 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° for 12-15 minutes or until golden brown. Serve warm with berry butter.
- Preparation time: 25 minutes
- Cook time: 15 minutes
- Total time: 40 minutes