Ingredients
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2 1/2
-
1/4
-
2
-
1/4
-
1/4
-
1 1/2
-
1/2
-
1/2
-
1
-
1/3
-
-
-
-
-
Directions
Pumpkin and Cranberry Scones With Cranberry Butter,Delicious served warm on a cool autumn day.,These were very good. Wonderful flavor but they were a little tougher than I like in a scone. I may have had something to do with that, but I think they ended up having just a bit to much liquid in the recipe.
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Steps
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1
Done
|
For Cranberry Butter. |
|
2
Done
|
Pour Boiling Water Over Berries and Let Sit For 10 Minutes. Drain. Chop Berries and Whip With Margarine and Sugar. Chill For at Least 1 Hour. |
|
3
Done
|
For Pumpkin Cranberry Scones. |
|
4
Done
|
Preheat Oven to 400 Degrees F. |
|
5
Done
|
in Large Mixing Bowl, Combine Flour, Brown Sugar, Baking Powder, Baking Soda, Pumpkin Pie Spice . Cut in Margarine With Pastry Cutter Until Mixture Looks Like Coarse Crumbs. Add Cranberries. |
|
6
Done
|
in Small Bowl, Beat Egg. Add Pumpkin and Milk. Pour All at Once Into Well in the Middle of the Dry Ingredients Mixing With a Fork Until Just Moistened. |
|
7
Done
|
Knead on Lightly Floured Breadboard Until Nearly Smooth (several Seconds).pat Dough Into a 12x9 Inch Rectangel. Cut Dough Into 4x3 Inch Rectangles; Cut Each Rectangle in Half to Form Triangles. Place on Ungreased Cookie Sheet. Bake For About 12 Minutes. Remove from Pan and Cool on Rack For 5 Minutes. Serve Warm With Cranberry, Butter If Desired. |
|
8
Done
|
Pumpkin Pie Spice. |
|
9
Done
|
Mix Together 1 1/2 Teaspoons Cinnamon, 1 Teaspoons Ginger, 1/4 Teaspoons Nutmeg and 1/8 Teaspoons Cloves. |
