Prep Time: 25 minutes
Cook Time: 12 minutes
Ingredients:
- 1/2 C. (cup) sugar, divided
- 2 C. flour
- 2 t. (teaspoon) baking powder
- 1 t. cinnamon
- 1/2 t. baking soda
- 1/2 t. salt
- 5 T. (tablespoons) butter., divided
- 1 egg
- 1/2 C. solid pack pumpkin
- 1/4 C. sour cream
- 1/2 t. grated fresh ginger OR 2 T. finely chopped crystallized ginger
Preparation:
Turn out dough onto well floured surface, knead 10 times. Roll out dough into 9 x 6 rectangle with lightly floured rolling pin. Cut dough into 6 (3") squares with lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place triangles 2" apart on ungreased baking sheet. Melt remaining 1 T. butter. Brush triangles with butter, sprinkle with reserve sugar. Bake 10-12 min or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm or cool completely. Makes 12 scones.


