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Pumpkin Ginger Scones Recipe
|Sugar||1⁄2 Cup (8 tbs), divided|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter/Margarine||5 Tablespoon, divided|
|Solid pack pumpkin||1⁄2 Cup (8 tbs) (1 Package)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Grated fresh ginger/2 tablespoons finely chopped crystallized ginger||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2078 Calories from Fat 703
% Daily Value*
Total Fat 80 g123.1%
Saturated Fat 47.3 g236.4%
Trans Fat 0 g
Cholesterol 402.6 mg
Sodium 2578.5 mg107.4%
Total Carbohydrates 310 g103.3%
Dietary Fiber 13 g52.1%
Sugars 107.2 g
Protein 36 g71.1%
Vitamin A 430.6% Vitamin C 10%
Calcium 96.6% Iron 88.4%
*Based on a 2000 Calorie diet
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.