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:
Preheat 425. Reserve 1 T. sugar. Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 T. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg in small bowl, add pumpkin, sour cream and ginger. Beat until well blended. Add pumpkin mixture to flour mixture, stir until soft dough forms.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.
