PUMPKIN-GINGER SCONES
1/2 cup sugar, divided use
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter or margarine, divided use
1 egg
1/2 cup solid pack pumpkin puree (not sweetened pie filling)
1/4 cup sour cream
1/2 teaspoon grated fresh ginger (or 2 tablespoons finely chopped crystallized ginger)
Preheat oven to 425 degrees F.
Reserve 1 tablespoon sugar. Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.
Beat egg in small bowl. Add pumpkin, sour cream and ginger; beat until well blended. Add pumpkin mixture to flour mixture; stir until soft dough forms.
Turn out dough onto well-floured surface; knead 10 times. Roll out dough into 9x6-inch rectangle with lightly floured rolling pin. Cut dough into 6 (3-inch) squares with lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place triangles 2 inches apart on ungreased baking sheet.
Melt remaining 1 tablespoon butter. Brush triangles with butter; sprinkle with reserved sugar.
Bake 10 to 12 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes.
Serve warm or cool completely.
Makes 12 scones
From: Recipelink.com
Source: Recipe booklet: Muffins and Quick Breads for Every Occasion, Best Recipes Magazine, Vol. 1, April 18, 1995, No. 50 |