Pumpkin Ginger Scones

Ingredients

• 2 cups flour
• 7 T. plus 1 t. sugar, divided
• 2 t. baking powder
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/2 t. ground ginger
• 1/4 t. baking soda
• 5 T. cold butter, divided
• 1 egg, lightly beaten
• 1/4 cup canned pumpkin
• 1/4 cup sour cream

Directions

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

Makes 8 scones.

Contributed by:

• Catsrecipes Y-Group