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.