PUMPKIN SCONES WITH BERRY BUTTER

Pumpkin Scones with Berry Butter are a delightful treat that brings together the warm, spiced flavors of pumpkin with the sweet, tangy richness of homemade berry butter. These scones are tender and flaky, with a golden-brown crust and a soft, flavorful interior that’s infused with cinnamon, nutmeg, and cloves. The addition of the berry butter, made by blending sweet berries with creamy butter, adds a burst of freshness and color that perfectly complements the earthy notes of the pumpkin. Whether you’re serving them for breakfast, brunch, or a cozy afternoon snack, these scones are sure to impress with their comforting flavors and beautiful presentation.

Ingredients:

For the Pumpkin Scones:

• 2 cups all-purpose flour
• 1/4 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup canned pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

For the Berry Butter:

• 1/2 cup unsalted butter, softened
• 1/4 cup fresh or frozen mixed berries (such as strawberries, raspberries, or blueberries)
• 1-2 tablespoons powdered sugar (optional, for sweetness)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the scones: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
4. Combine the ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. The dough should be slightly sticky.
5. Shape the scones: Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 wedges. Place the wedges on the prepared baking sheet, spacing them slightly apart.
6. Bake: Bake the scones in the preheated oven for 12-15 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Make the berry butter: In a small bowl, mash the berries with a fork until slightly chunky. Add the softened butter and powdered sugar (if using) and mix until well combined. Transfer the berry butter to a small dish and refrigerate until ready to use.
8. Optional glaze: In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled scones if desired.
9. Serve: Serve the Pumpkin Scones warm or at room temperature with the berry butter on the side.

Pumpkin Scones with Berry Butter are a delicious and seasonal treat that’s perfect for cozy mornings or afternoon tea. The combination of spiced pumpkin and sweet berry butter creates a harmonious flavor that’s both comforting and indulgent.