Pumpkin-Ginger Scones

Pumpkin-Ginger Scones

Pumpkin-Ginger Scones


Makes 12 scones


1/2 cup sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter
1 egg
1/2 cup solid-pack pumpkin
1/4 cup sour cream
1/2 teaspoon grated fresh ginger or 2 tablespoons finely chopped crystallized ginger
1 tablespoon butter, melted


  1. Preheat oven to 425°F.
  2. Reserve 1 tablespoon sugar. Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg in small bowl. Add pumpkin, sour cream and ginger; beat until well blended. Stir pumpkin mixture into flour mixture until it forms a soft dough that leaves side of bowl.
  3. Turn dough out onto well-floured surface. Knead 10 times. Roll dough using floured rolling pin into 9X6-inch rectangle. Cut into 6 (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 sugar.
  4. Bake 10 to 12 minutes or until golden brown. Cool 10 minutes on wire racks. Serve warm.

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