PUMPKIN GINGER SCONES


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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. :)


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