Yield: 8 scones and about 1/2 cup butter

Ingredients:

2 tbsp dried cranberries

1/2 cup boiling water

1/2 cup butter, softened

3 tbsp confectioners’ sugar

Dough

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:

  1. 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.
  2. 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.
  3. Turn dough onto a floured surface; knead 10 times. Pat into an 8″ circle. Cut into 8 wedges; separate wedges and place on a greased baking sheet.
  4. Bake at 400°F for 12-15 minutes or until golden brown. Serve warm with berry butter.