Pumpkin Ginger Scones

Directions

1. 1
   Preheat oven to 425. Set aside 1 tablespoon sugar.
2. 2
   Combine remaining sugar, flour, baking powder, cinnamon, soda and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
3. 3
   Beat egg in small bowl.
4. 4
   Add pumpkin, sour cream and ginger. Beat until well combined. Add pumpkin mixture to flour; stir until mixture forms a soft dough that leaves sides of bowl.
5. 5
   Turn dough out onto a well floured surface. Knead 10 times.
6. 6
   Roll into a 9x6 inch rectangle. Cut into 6 squares, cut each of those in half diagonally, making 12 triangles.
7. 7
   Melt remaining tablespoon of butter. Brush tops of triangles with butter and sprinkle with reserved sugar.
8. 8
   Bake 10-12 minutes until golden brown.