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PUMPKIN GINGER SCONES

Servings 12 Scones

Ingredients

  • ½ cup sugar divided
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup ½ stick cold butter, cut into small pieces
  • 1 egg
  • ½ cup canned pumpkin
  • ¼ cup sour cream
  • ½ teaspoon grated fresh ginger or 2 tablespoons finely chopped crystallized ginger
  • 1 tablespoon butter melted

Instructions

  • Preheat oven to 425°F.
  • Reserve 1 tablespoon sugar
  • Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
  • Cut in ¼ cup butter with pastry blender or use electric mixer on low speed until mixture resembles coarse crumbs.
  • Whisk egg in medium bowl.
  • Add pumpkin, sour cream and ginger. Whisk until well blended.
  • Add to the flour mixture and stir until soft dough forms.
  • Turn dough out onto a well-floured surface.
  • Knead 10 times.
  • Pat dough into a 9x6-inch rectangle or roll with a floured rolling pin.
  • Cut into six 3-inch squares. Cut each square diagonally in half, making 12 triangles
  • Place 2 inches apart on ungreased baking sheets.
  • Brush tops of triangles with melted butter and sprinkle with reserved 1 tablespoon of sugar. Bake for 10 to 12 minutes or until golden brown.
  • Remove to wire racks.
  • Cool 10 minutes. Serve warm.