Ingredients
2 tablespoons dried cranberries1/2 cup boiling water1/2 cup butter, softened3 tablespoons confectioners’ sugarDOUGH:2-1/4 cups all-purpose flour1/4 cup packed brown sugar2 teaspoons baking powder1-1/2 teaspoons pumpkin pie spice1/4 teaspoon salt1/4 teaspoon baking soda1/2 cup cold butter, cubed1 large egg1/2 cup canned pumpkin1/3 cup 2% milk2 tablespoons chopped pecans, optional
Preparation
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.
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.
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 baking sheet.
Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.
