The Butter:
2 T dried cranberries
½ C boiling water 
½ C butter
3 T powdered sugar

Place cranberries in small bowl, add boiling water.  Let it stand for 5 minutes.  Drain and chop.
Beat the butter until fluffy, add the sugar and chopped berries.  Mix well, chill until serving.

The Scones:
2 ¼ C flour
¼ C brown sugar
2 t baking powder
¾ t cinnamon
¾ t ginger
¼ t baking soda
½ C cold butter
1 egg
½ C pumpkin
1/3 C milk

Cut the butter into dry ingredients, add liquid and stir in until just moistened.  Knead by hand until you can form an 8 inch circle.  Cut into 8 wedges and separate slightly.  Bake at 400 for 15 minutes or until they test done.  Serve warm with berry butter.

Brought to you by the Latigo Guest Ranch.