lori's gingery pumpkin scones

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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