These were some of the best scones I've had. Not your typical dense brick but a moist, almost layered scone. It's not too sweet, so the berry butter (recipe below) or your standard scone spreads (preserves, clotted cream, lemon curd, etc.) are a must.
2 Tbsp dried cranberriesPlace 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 confectioner’s sugar and cranberries, mix well. Cover and refrigerate for at least 1 hour. Makes about ½ C butter which was more than enough for 16 scones. Consider adding a little salt when using unsalted butter.
½ C boiling water
½ C butter, softened
3 Tbsp confectioner’s sugar, sifted
2 ¼ C flourIn a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Sift. Cut in butter until mixture resembles coarse crumbs with few pieces the size of peas. Place in refrigerator. Meanwhile, Whisk in a small bowl the egg, pumpkin and milk; add to crumb mixture until moistened. Stir in pecans if desired and stir until dough comes together.
¼ C packed brown sugar
¼ C sugar (optional, especially with the berry butter)
2 tsp baking powder
1 ½ tsp pumpkin pie spice
¼ tsp salt
¼ tsp baking soda
½ C cold butter
½ C canned pumpkin
1/3 C milk
1 Tbsp chopped pecans (optional)
Turn dough out onto a floured piece of plastic wrap. Cover and refrigerate or freeze for about 10 minutes (I refrigerated overnight). Roll out into an 8” circle. Cut into 8 wedges, separate wedges and place on a parchment lined baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm with berry butter, dusted with confectioner’s sugar.
Yield 8 scones