Pumpkin Scones With Berry Butter

• 2 tablespoons dried cranberries
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 3 tablespoons confectioners' sugar
• 2-1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup cold butter, cubed
• 1 large egg
• 1/2 cup canned pumpkin
• 1/3 cup 2% milk
• 2 tablespoons chopped pecans, optional

1. Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
2. In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
3. Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased
4. .
5. Bake at 400u0b0 for 12-15 minutes or until golden brown. Serve warm with berry butter.

cranberries, boiling water, butter, sugar, flour, brown sugar, baking powder, pumpkin pie spice, salt, baking soda, cold butter, egg, pumpkin, milk, pecans

Taken from www.tasteofhome.com/recipes/pumpkin-scones-with-berry-butter/ (may not work)