Pumpkin And Cranberry Scones With Cranberry Butter

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Delicious served warm on a cool autumn day.

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Steps

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For cranberry butter.

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Pour boiling water over berries and let sit for 10 minutes.

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Drain.

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Chop berries and whip with margarine and sugar.

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Chill for at least 1 hour.

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For pumpkin cranberry scones.

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Preheat oven to 400 degrees f.

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In large mixing bowl , combine flour , brown sugar , baking powder , baking soda , pumpkin pie spice.

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Cut in margarine with pastry cutter until mixture looks like coarse crumbs.

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Add cranberries.

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In small bowl , beat egg.

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Add pumpkin and milk.

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Pour all at once into well in the middle of the dry ingredients mixing with a fork until just moistened.

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Knead on lightly floured breadboard until nearly smooth.

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Pat dough into a 12x9 inch rectangel.

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Cut dough into 4x3 inch rectangles.

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Cut each rectangle in half to form triangles.

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Place on ungreased cookie sheet.

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Bake for about 12 minutes.

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Remove from pan and cool on rack for 5 minutes.

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Serve warm with cranberry , butter if desired.

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Pumpkin pie spice.

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Mix together 1 1 / 2 teaspoons cinnamon , 1 teaspoon.

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Ingredients

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all-purpose flour, golden brown sugar, baking powder, baking soda, salt, pumpkin pie spice, butter, dried cranberries, egg, milk, canned pumpkin, boiling water, powdered sugar