Pumpkin Ginger Scones Recipe
Introduce this Pumpkin Ginger Scones to your craving taste buds. They'll never ever want anything else for a long time to come. It is the perfect choice for Snack. Vegetable is the key ingredient in Pumpkin Ginger Scones. Don't miss this Pumpkin Ginger Scones recipe!
Ingredients
1//2 cup sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter or margarine, divided
1 egg
1/2 cup solid pack pumpkin
1/4 cup sour cream
1/2 teaspoon grated fresh ginger or 2 tablespoons finely chopped crystallized ginger
Directions
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.
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.
