I just made these scones, and altho I have not yet tasted them, I did taste the pumpkin butter, and I have to say it is in and of itself so darn good!! the whole production is bound to be a success!

The scone recipe is a work in progress...next time out, I will use less sugar, and some Splenda as well. and less butter, probably.

One of my friends is coming over tomorrow so I can file his taxes for him, so I will serve these, and I am meeting another friend for coffee on Monday (hey, I used to do her taxes, too...I think since she got to making more money, she does not want to "bother" me to do them for her anymore). We were kinda supposed to go for lunch, but I think DH and I will grab some dinner on our way out that evening to a seminar...one meal out per day is plenty for me! Anyway, I have set a couple aside (with pumpkin butter, of course) for our coffee date.

PUMPKIN SCONES

2 1/2 cups flour (I used 1 1/4 whole wheat, 1 1/4 white)
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added, I used frozen from my freezer, drained)
1 tsp vanilla extract
1/4 cup blueberries, 1/4 cranberries, and 1/4 cup walnuts
(ok, I have to get thru this fruit in the freezer before the next season sets in...can ya tell?)

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. (I used the food processor) Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).

Transfer to a lightly floured surface, sprinkle on the berries/walnuts, and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges (I went with 8, same procdure wedge-wise). Sprinkle with brown sugar (can brush with eggs or egg white first, if you want.

Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 (or 8) scones.

PUMPKIN SPICE BUTTER

1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.

Cheers! hope y'all have a chance to try them!

Carolyn!