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    Pumpkin Ginger Scones


    Source of Recipe


    Penny Halsey

    List of Ingredients




    1/2 cup Granulated sugar -- divided
    2 cups All-purpose flour
    2 teaspoons Baking powder
    1 teaspoon Ground cinnamon
    1/2 teaspoon Baking soda
    1/2 teaspoon Salt
    5 tablespoons Butter or margarine -- divided
    1 Egg
    1/2 cup Pumpkin -- canned
    1/4 cup Sour cream
    1/2 teaspoon Fresh ginger root -- grated
    2 tablespoons crystalli -- -ginger, finely chop

    Recipe



    Preheat oven to 425 degrees. Reserve 1 tablespoon sugar. Combine the remaining sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl. Cut in 4 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Beat the egg in a small bowl. Add the pumpkin, sour cream and ginger; beat until well blended. Add the pumpkin mixture to the flour mixture; stir until a soft dough forms.

    Turn out the dough onto a well-floured surface; knead 10 times. Roll out the dough into a 9 x 6-inch rectangle with a lightly floured rolling pin. Cut the dough into 6 squares with a lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an ungreased baking sheet.

    Melt the remaining tablespoon butter. Brush the triangles with butter and sprinkle with the reserved sugar. Bake for 10 to 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm or cool completely. Makes 12.

 

 

 

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