| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar; divided |
| 2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 5 | tb | Butter or margarine; divided |
| 1 | Egg | |
| 1/2 | c | Canned pumpkin |
| 1/4 | c | Sour cream |
| 1/2 | ts | Grated fresh ginger or |
| 2 | tb | Finely chopped crystallized ginger |
INSTRUCTIONS
Preheat oven to 425F. Reserve 1 tablespoon sugar. Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastery blender until mixture resembles coarse crumbs. Beat egg in small bowl. Add pumpkin, sour cream and ginger; beat until well combined. Add pumpkin mixture to flour mixture; stir until mixtur forms soft dough that leaves side of bowl. Turn out onto well-floured surface. knead dough 10 times. Roll dough using floured rolling pin into 9x6 rectangle. Cut dough into 6 (3-inch) squares. 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 and sprinkle with reserved sugar. Bake 10 to 12 minutes or until golden brown. Cool on wire racks 10 minutes. Serve warm. Makes 12 scones. Posted to Bakery-Shoppe Digest V1 #221 by Nancy Pallotta <nancee@neo.lrun.com> on Sep 06, 1997
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