Recipe by Cherylleem
This is a delicious flavorful scone that is good at any time of year, not just in the fall and winter. Enjoy for breakfast, with tea or coffee or even for dessert. Makes a good gift, too. Just made them again for a friends birthday (1/09) and mmmmm forgot how I love them so much.
Top Review by LonghornMama
Really good! I patted out the dough on a parchment covered baking sheet then cut and moved apart to bake. Excellent as is, though next time I might cut the chips back to 3/4 cup and increase the crystallized ginger to 1/4 cup for more ginger flavor. Thanks for sharing the recipe!
- 1⁄2 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 5 tablespoons butter
- 1 egg
- 1⁄2 cup canned pumpkin
- 1⁄4 cup sour cream
- 2 tablespoons crystallized ginger, finely chopped (1/2 teaspoon freshly grated ginger can be substituted)
- 1 cup cinnamon baking chips
- 2 tablespoons butter, melted
- 2 -4 tablespoons sugar
Directions See How It's Made
- Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
- Cut 5 Tbsp butter into dry ingredients until crumbly.
- In separate bowl combine the egg, pumpkin, sour cream and ginger.
- Add wet ingredients to dry ingredients and mix well.
- Mix in cinnamon chips.
- Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
- Divide dough in half and form each half into a 1/2 inch thick circle.
- Cut each circle into 8 wedges.
- Brush wedges with melted butter and sprinkle with sugar.
- Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.