Pumpkin Ginger Scones

Pumpkin Ginger Scones

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

In a large bowl, combine the flour, 7 T. 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 inch circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt the remaining butter; brush over dough. Sprinkle with remaining sugar. Bake at 425 for 15 to 20 minutes or until golden brown. Serve warm. Makes 8 scones. Source:Unknown

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