RCI-BR.003.0336.001
Pumpkin Ginger Scones
Pumpkin Ginger Scones from the Recidemia collection
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- T. plus 1 t. sugar7 unitdivided
- 2 unit
- t. ground cinnamon1 unit
- 1/2 unit
- t. ground ginger1/2 unit
- 1/4 unit
- T. cold butter5 unitdivided
- egg1 unitlightly beaten
- 1/4 cup
- 1/4 cup
Method
1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Whisk together the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger, and baking soda in a large bowl.
3
Cut 4 tablespoons of cold butter into small cubes and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
4
Whisk together the lightly beaten egg, canned pumpkin, and sour cream in a small bowl.
5
Make a well in the center of the dry ingredients and pour in the pumpkin mixture, stirring gently with a fork until just combined and a shaggy dough forms.
6
Turn the dough out onto a lightly floured surface and knead it gently 4 to 5 times until it just comes together, being careful not to overwork it.
7
Shape the dough into a thick disk about 1 inch tall and cut it into 4 wedges using a sharp knife or bench scraper.
8
Place the scone wedges on the prepared baking sheet, spacing them about 2 inches apart.
9
Melt the remaining 1 tablespoon of butter and brush the tops of the scones lightly with it.
10
Sprinkle the remaining 1 teaspoon of sugar over the tops of the scones for a light, crumbly texture.
11
Bake for 12 to 15 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
15 minutes
12
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.