• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 C flour
  • 7 T plus 1 t sugar divided
  • 2 t baking powder
  • 1 t cinnamon
  • 1/2 t salt
  • 1/2 t ground ginger
  • 1/4 t baking soda
  • 5 T cold butter, divided
  • 1 egg, lightly beaten
  • 1/4 C canned pumpkin
  • 1/4 C sour cream


  • In a large bowl, combine the flour, 7 T of sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 T butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Pat into an 8 in circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet. Melt the remaining butter and brush over dough. Sprinkle with remaining sugar. Bake for 15 to 20 min at 425 or until golden brown. Serve warm. :)


Categories: Scone 

Author Credit: MTR - TOH - BB - HDMac

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