Ingredients for Pumpkin Ginger Scones
- 1/2 cup granulated sugar (plus 1 tablespoon for topping)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter (plus 1 tablespoon melted for brushing)
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1 tablespoon ground ginger
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How to Make Pumpkin Ginger Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Set aside 1 tablespoon of granulated sugar for topping.
- In a large bowl, whisk together 1/2 cup granulated sugar, 3 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, beat 1 large egg.
- Add 1 cup pumpkin puree, 1/2 cup sour cream, and 1 tablespoon ground ginger to the beaten egg. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until a soft dough forms that just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface.
- Knead gently 10 times.
- Pat or roll the dough into a 9x6 inch rectangle.
- Cut the rectangle into 6 squares, then cut each square in half diagonally to create 12 triangles.
- Melt the reserved 1 tablespoon of butter.
- Brush the tops of the triangles with melted butter and sprinkle with the reserved 1 tablespoon of sugar.
- Bake for 10-12 minutes, or until the scones are golden brown.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
34g
Fat
19g
Carbs
8g
