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Pumpkin Ginger Scones

Holidaycooking's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs), divided
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 5 Tablespoon, divided
  Egg 1
  Solid pack pumpkin 1⁄2 Cup (8 tbs) (1 Package)
  Sour cream 1⁄4 Cup (4 tbs)
  Grated fresh ginger/2 tablespoons finely chopped crystallized ginger 1⁄2 Teaspoon
Directions

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 until mixture resembles coarse crumbs.
Beat egg in small bowl.
Add pumpkin, sour cream and ginger; beat until well combined.
Add pumpkin mixture to flour mixture; stir until mixture forms 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 dough into 6 (3-inch) squares.
Cut each square diagonally in half, making 12 triangles.
Place triangles, 2 inches apart, on ungreased baking sheet.
Melt remaining 1 tablespoon butter.
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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Vegetable

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1 Comment

Dee Lee's picture
Love to make scones and i have a good crop of pumkins this year and wanted to make a variety of new dishes. Found this one and it sounds delicious.