Pumpkin-Ginger Scones the Editors of Publications International, Ltd.
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|
|4||tablespoons cold butter|
|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|
- Preheat oven to 425°F.
- 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.
- 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.
- Bake 10 to 12 minutes or until golden brown. Cool 10 minutes on wire racks. Serve warm.
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