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Pumpkin Ginger Scones

 Pumpkin Ginger Scones
β€œI made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was not disappointed,” recalls Brenda Jackson of Garden City, Kansas. TIP: Brenda often uses her food processor to stir up the dough just until it comes together. β€œIt so simple to prepare this way,” she assures.
8 ServingsPrep/Total Time: 30 min.


  • 2 cups all-purpose flour
  • 7 tablespoons plus 1 teaspoon sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 5 tablespoons cold butter, divided
  • 1 egg, lightly beaten
  • 1/4 cup canned pumpkin
  • 1/4 cup sour cream


  • In a large bowl, combine the flour, 7 tablespoons sugar, baking
  • powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons
  • butter until mixture resembles coarse crumbs. Combine the egg,
  • pumpkin and sour cream; stir into dry ingredients just until
  • moistened.
  • Turn onto a floured surface; knead 10 times. Pat into an 8-in.
  • circle. Cut into eight wedges. Separate wedges and place on a
  • greased baking sheet. Melt remaining butter; brush over dough.
  • Sprinkle with remaining sugar.
  • Bake at 425° for 15-20 minutes or until golden brown. Serve warm.
  • Yield: 8 scones.

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Pumpkin Ginger Scones (continued)

Nutritional Facts: 1 serving (1 each) equals 249 calories, 9 g fat (6 g saturated fat), 51 mg cholesterol, 372 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.