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Pumpkin Ginger Scones

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 scones.
I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. —Brenda Jackson, Garden City, Kansas

Ingredients

  • 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 large egg, lightly beaten
  • 1/4 cup canned pumpkin
  • 1/4 cup sour cream

Directions

  • 1. 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.
  • 2. 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.
  • 3. Bake at 425° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts

1 each: 249 calories, 9g fat (6g saturated fat), 51mg cholesterol, 372mg sodium, 36g carbohydrate (12g sugars, 1g fiber), 4g protein.

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