Pumpkin-Ginger Scones

I didn't do much to alter this recipe - just added a bit of allspice, some pecans, and went liberal with the cinnamon. This is a KILLER AWESOME recipe. These scones could be dessert. The pumpkin flavor is so intense, and then a little hint of candied ginger - I've never had a scone like it. --AnglophileinLA

Pumpkin Ginger Scones

Recipe from The Great Country Inns of America Cookbook

From the Sea Witch Manor Inn in Delaware

½ cup sugar, divided

2 cups all-purpose flour

2 tsp baking powder

1 tsp ground cinnamon

½ tsp allspice

½ tsp baking soda

½ tsp salt

5 tablespoons butter

1 egg

½ cup packed pumpkin

¼ cup sour cream

¼ cup finely chopped crystallized ginger

Chopped pecans to taste

1. Preheat oven to 425

2. Set aside 1 Tb of sugar.

3. Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.

4. Cut in 4 tablespoons of the butter with a pastry blender or two knives until mixture resembles coarse crumbs.

5. Beat egg in small bowl; add pumpkin, sour cream and ginger. Beat until well blended.

6. Add pumpkin mixture to flour mixture and stir until soft dough forms.

7. Turn out dough onto well-floured surface and knead 10 times (my dough was really sticky, just warning you).

8. Roll out dough into 9X6 inch rectangle with a lightly floured rolling pin (or just approximate and mush with your hands like I did).

9. Cut dough into 6 3inch squares with a knife. Cut each square diagonally in half, making 12 triangles. Place triangles 2 inches apart on ungreased baking sheet.

10. Melt the remaining 1 Tb butter. Brush triangles with butter, sprinkle with reserved sugar (mix a little cinnamon in with the sugar too), and bake 10-12 minutes – until a toothpick comes out clean from the center.

A Wanderfood Wednesday post.