Pumpkin Ginger Scones
11 ingredients
4 steps
Ingredients
- 2 cups all-purpose flour
- 7 tablespoons plus 1 teaspoon sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 5 tablespoons cold butter, divided
- 1 large egg, lightly beaten
- 1/4 cup canned pumpkin
- 1/4 cup sour cream
Directions
-
1In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.
-
2Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased
-
3. Melt remaining butter; brush over dough. Sprinkle with remaining sugar.
-
4Bake at 425° for 15-20 minutes or until golden brown. Serve warm.
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