SAMHUINN: Spicy Pumpkin Scones
1/2 cup granulated sugar, divided
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
1 large egg
1/2 cup pumpkin, cooked and mashed
1/4 cup sour cream, light or regular
1/2 teaspoon fresh ginger root, grated
Preheat oven to 425 degrees F.. Reserve 1 tablespoon of the
sugar. Combine the remaining sugar, flour, baking powder,
cinnamon, baking soda and salt in a large bowl. Cut in 4
tablespoons butter until the mixture resembles coarse crumbs.
Beat the egg in a bowl. Add the pumpkin, sour cream and
ginger; beat until well blended. Add the pumpkin mixture to
the flour mixture; stir until a soft dough forms. Turn out the
dough onto a well-floured surface; knead gently 10 times.
Roll or gently pat out the dough into a 9 x 6-inch rectangle.
Cut the dough into 6 squares with a very sharp, serrated knife
Cut each square diagonally in half, making 12 triangles. Place
the triangles 2 inches apart on an ungreased baking sheet.
Melt the remaining tablespoon butter. Brush the dough with
butter and sprinkle with the reserved sugar. Bake for 10 to
12 minutes, or until golden brown. Test with a toothpick to
make sure they are done. Cool on a wire rack for 10 minutes.
Serve warm or cool completely.
