Pumpkin Scones with Cranberry Butter

This scone recipe rocks and it is so nice on a cold fall morning. Enjoy!!

Cranberry Butter:
2 Tablespoons Dried Cranberries
1/2 cup boiling water
1/2 cup butter, softened
3 tablespoons confectioners' sugar

Dough:
2 1/4 cups flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (or just mix your own sweet spices)
1/4 teaspoon salt
1/4 teaspoon of baking soda
1/2 cup cold butter
1 egg
1/2 cup canned (or home pureed) pumpkin
1/3 cup whole milk

Place cranberries ina small bowl; add boiling water. Let stand for five minutes, drain and chop. In a small mixing bowl beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate.

Preheat oven to 400 degrees. In a large bowl combine flour, sugar, baking powder, spices, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk; add to dry mixture and stir together with a fork until just combined.

Turn the dough out onto a floured surface and knead 10 times. Pat into an 8-inch circle. Cut into eight wedges. Place wedges on a greased or wax papered cookie sheet and bake for 12-15 minutes