Curried Pumpkin Ginger Scones
Source of Recipe
internet
List of Ingredients
3 cup King Arthur Unbleached All-Purpose Flour
1 tbl baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup chopped crystallized ginger
1/2 tsp curry powder
1/4 tsp turmeric (optional for color)
5 tbl granulated sugar
1/2 cup cold butter or margarine (1 stick) cut into
eight pieces
1/2 cup cooked pureed pumpkin or squash (canned is fine)
1 cup buttermilk plain yogurt or sour cream (low-fat or nonfat is fine) Recipe
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream till smooth. Add this to the dry ingredients, stirring till just combined.
Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10-inch square about 1/2 to 3/4-inch thick. Cut the large square into 2-inch squares, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones.
Bake the scones in a preheated 425F oven for 20 minutes, or until they're golden brown. Remove them from the oven, and serve them warm, or at room temperature.
Yield: 25 scones
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