Pumpkin and Cranberry Scones With Cranberry Butter Recipe
Delicious served warm on a cool autumn day.
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Cooking tools:
- Pastry cutter
- Cooling rack
- Bench scraper
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Whisk
- Hand mixer
- Baking sheet
- Cutting board
- Chef's knife
- Colander
- Saucepan
- Kettle
- Refrigerator
- Spoon
- Plastic wrap
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup golden brown sugar, packed
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (see recipe below)
- 1/2 cup butter, chilled
- 1/2 cup dried cranberries
- 1 egg
- 1/3 cup milk
- 1/2 cup canned pumpkin
- 3 tablespoons dried cranberries
- 1/2 cup boiling water
- 1/2 cup butter
- 3 tablespoons powdered sugar
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