Just in time for Thanksgiving... an easy scones recipe for those early
morning breakfast fans, Pumpkin Ginger Scones. They are delicious right out
of the oven or reheated later. Enjoy!!
Pumpkin Ginger Scones
1/2 c. sugar, divided
2 c. flour
2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. salt
5 T. margarine, divided
1 egg
1/2 c. solid packed pumpkin
1/4 c. sour cream or plain yogurt
1/2 t. fresh grated ginger or finely chopped crystalized ginger
Heat oven to 425 degrees. Lightly grease a round cake pan. Reserve 1 T.
sugar and set aside.
Combine remaining sugar, flour, baking powder, cinnamon, salt, and baking
soda in a large bowl. Cut in 4 T. margarine until mixture resembles coarse
crumbs.
In a small bowl, combine egg, pumpkin, sour cream or yogurt, pumpkin, and
ginger. Add mixture to dry ingredients and stir just until moistened. Turn
out dough on lightly floured surface and knead about 10 times. Press dough
in bottom of greased cake pan and score into eight triangles with a sharp
knife. Melt remaining 1 T. of margarine and brush lightly over dough.
Sprinkle reserved sugar over the top of the dough.
Bake for 15 minutes and remove from the oven. Rescore the scones and
return to the oven. Bake an additional 10-15 minutes or until lightly brown
and center is firm to the touch.(toothpick test works well, too) Rescore
scones and remove from the pan for serving.
