Real Recipes From Real Home Cooks ®

lori's gingery pumpkin scones

Recipe by
Lori L (JostLori)
San Diego

Pumpkin and ginger are a match made in heaven!

yield 12 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For lori's gingery pumpkin scones

  • 2 c
  • 1/2 c
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
  • 1/4 c
    unsalted butter, cold
  • 1/3 c
    candied ginger, diced
  • 1
  • 1/2 c
    pumpkin puree
  • 1/4 c
    sour cream
  • 1/2 tsp
    fresh ginger, grated
  • 1 Tbsp
    unsalted butter, melted

How To Make lori's gingery pumpkin scones

  • 1
    Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
  • 2
    Set aside one tablespoon of the sugar. Combine the rest of the sugar, flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  • 3
    Make sure the butter is really cold. Cut the butter into 1/4 inch cubes, Place the cubed butter in the freezer for 10 minutes.
  • 4
    Remove butter from the freezer and add to the flour mixture. Cut in the butter with a pastry blender or your fingertips, until it looks like coarse crumbs. Add the diced crystallized ginger and stir to combine.
  • 5
    Beat the egg in a small bowl. Add the pumpkin, sour cream and ground ginger to the egg. Beat until well blended.
  • 6
    Add the egg mixture to the flour mixture and stir with a fork until a soft dough forms.
  • 7
    Gently knead the dough in the bowl 6 to 8 times, using your hand or a plastic scraper. By the end of kneading, there should be no loose flour in the bowl. DON'T KNEAD TOO MUCH OR THE SCONES WILL GET TOUGH!
  • 8
    Transfer dough to a floured surface. Roll out to a 9x6 inch rectangle. Cut lengthwise down the middle, and in thirds crosswise - to make six three-inch squares. Cut each square diagonally to make two triangles.
  • 9
    Place two inches apart on the baking sheet. Brush the tops with the melted butter. Sprinkle with the reserved sugar. Bake for 12 minutes, until golden brown.
  • 10
    Transfer scones to a cooling rack and let cool for at least 10 minutes.

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