• 2 cups flour
  • 7 T. plus 1 t. sugar, divided
  • 2 t. baking powder
  • 1 t. ground 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 cup canned pumpkin
  • 1/4 cup sour cream

Directions Edit

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

Makes 8 scones.

Contributed by: Edit

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