Prep 15 mins
Cook 12 mins
Gifts from the Christmas Kitchen
- 118.29 ml sugar
- 473.18 ml flour
- 9.85 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml baking soda
- 2.46 ml salt
- 73.94 ml butter
- 1 egg
- 118.29 ml pumpkin puree
- 59.14 ml sour cream
- 2.46 ml grated fresh ginger
- Preheat oven to 425. Set aside 1 tablespoon sugar.
- Combine remaining sugar, flour, baking powder, cinnamon, soda and salt in a large bowl. Cut in 4 tablespoons butter 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; stir until mixture forms a soft dough that leaves sides of bowl.
- Turn dough out onto a well floured surface. Knead 10 times.
- Roll into a 9x6 inch rectangle. Cut into 6 squares, cut each of those in half diagonally, making 12 triangles.
- Melt remaining tablespoon of butter. Brush tops of triangles with butter and sprinkle with reserved sugar.
- Bake 10-12 minutes until golden brown.
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.