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Fresh pumpkin puree is my new kick and I had some leftover to use. I would actually give this a little more than 3 stars with regards to texture. I didn't have fresh ginger so I used just a little under the directed measurement for the ground ginger I had in the cupboard. I will try it next time with fresh ginger. I used shortening for 4 of the 5 tbsp for butter. I did use the last tbsp for the coating. I also topped off the scones with cinnamon along with the brushed butter and sugar. I'd like to try it with crystalized sugar on top next time. I also think with using fresh pumpkin puree it will need pumpkin pie spice and some nutmeg added to give it a little more "kick" in the flavor. The real key is the sour cream. That helped made it moist! This was probably the best batch of scones I've been able to make. The true proof is when the other half goes for 2nds & 3rds! I'll post pics soon. But I think I rolled my scones a bit too long that they came out a bit bigger than expected that we had to cut them in half to eat and share :) Thanks for sharing the recipe.

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VKuuipo Bridges November 29, 2010
Pumpkin Ginger Scones