From the kitchen of One Perfect Bite...If you are looking for something a bit special to serve for breakfast on Thanksgiving morning, you might want to give these simple seasonal scones a try. They take minutes to prepare and they are packed with the flavors you associate with the holiday, but I have one caveat to share with those of you who consider making them: The cranberry butter must be made at least an hour before you plan to serve the scones, so plan your time accordingly. Other than that, this is a straightforward recipe that will give your holiday a kick-start. I do hope you'll give them a try. Here is how they are made.
Pumpkin Scones with Cranberry Butter...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
Ingredients:
Cranberry Butter
2 tablespoons dried cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar
Scones
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 large egg
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons chopped pecans, optional
Directions:
1) 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.
2) When ready to proceed, preheat oven to 400 degrees F. Grease a large baking sheet.
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.
3) In a small bowl, whisk the egg, pumpkin and milk. Add to crumb mixture just until moistened. Stir in pecans if desired.
4) Turn dough onto a floured surface. Knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Separate wedges and place on prepared baking sheet. Bake for 12-15 minutes or until golden brown. Serve warm with berry butter. Yield: 8 scones and 1/2 cup cranberry butter.
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Lovely combination of pumpkin scones and cranberry butter,Mary!Wishing you and your family a very Happy Thanksgiving :)
ReplyDeleteWhat a lovely way to celebrate Thanksgiving, Mary. :-) The cranberry butter sounds SO good. :-)
ReplyDeleteI made pumpkin bread rolls, but never scones, thank you for the idea Mary!
ReplyDeleteCiao
Alessandra
Beautiful scones with delicious butter topping it - you always outdo yourself my friend :D
ReplyDeleteCheers
CCU
I love the mix of pumpkin and cranberry together... so very Thanksgiving!!
ReplyDeleteLove this! Such a fall-y combo!
ReplyDeleteYou always have such wonderful ideas. Happy Thanksgiving Diane
ReplyDeleteWhat a great snack or appetizer or afternoon tea. The butter and scones both sound delicious - definitely with nuts in mine.
ReplyDeleteMary, Pumpkin scones... They didn't sound that great until I saw the cranberry butter. That would definitely add a lot of 'pop' to this creation! Take Care, Big Daddy Dave
ReplyDeleteI am bookmarking this and using the mashed Butternut Squash in my fridge. Thanks Mary for this great recipe!
ReplyDelete~Judy
Yum - Yes I could have these for breakfast on Thanksgiving or any other day. That cranberry butter sounds amazing. Love a simple recipe!
ReplyDeleteThis is one of the reasons I like fall--great pumpkin recipes! Thanks, Mary!
ReplyDeleteWhat a treat for Thanksgiving morning!
ReplyDeleteM : )
What a fun and creative idea to pair this delicious butter with the scones, love it!
ReplyDeleteI have made these every fall for the last 5 years. I have a double batch in the oven as I type. So tasty and comforting. Thanks for sharing!
ReplyDelete