Pumpkin Ginger Scones
|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|
|Butter/Margarine||5 Tablespoon, divided|
|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|
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.
Serving size: Complete recipe
Calories 2078 Calories from Fat 703
% Daily Value*
Total Fat 80 g123.1%
Saturated Fat 47.3 g236.4%
Trans Fat 0 g
Cholesterol 402.6 mg134.2%
Sodium 2578.5 mg107.4%
Total Carbohydrates 310 g103.3%
Dietary Fiber 13 g52.1%
Sugars 107.2 g
Protein 36 g71.1%
Vitamin A 430.6% Vitamin C 10%
Calcium 96.6% Iron 88.4%
*Based on a 2000 Calorie diet