Gingery Pumpkin Scones
Author: adapted from Taste of Home
Serves: 8
  • 2 Cups all-purpose flour
  • 7 Tbsp plus 1 tsp sugar, divided
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 5 Tbsp cold butter, divided
  • 1 egg, lightly beaten
  • 1/4 Cup canned pumpkin
  • 1/4 Cup sour cream
  1. In a large mixing bowl, combine flour, 7 Tbsp sugar, baking powder, cinnamon, salt, ginger and the baking soda. Cut in 4 Tbsp butter until the mixture resembles coarse crumbs. Add the egg, pumpkin and sour cream in a separate bowl, then stir into the dry ingredients just until moistened.
  2. Turn mixture onto a floured surface. Knead 10 times. Shape and pat into an 8-in. circle. Slice into eight wedges. Separate the wedges and place on a greased baking sheet. Melt the remaining butter and brush over wedges. You can sprinkle the remaining sugar over top, as well.
  3. Bake at 425° for 15-20 minutes or until a beautiful golden brown. Best served warm.