Ingredients
12
12 servings
- •2 cups all-purpose flour
- •½ cup white sugar, divided
- •2 teaspoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon baking soda
- •½ teaspoon salt
- •5 tablespoons butter, divided
- •1 large egg
- •½ cup pumpkin puree
- •¼ cup sour cream
- •½ teaspoon ground ginger
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
- Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
- Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
- Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.
Nutritional Facts
Per 12 servings
- Calories: 171
- Carbohydrate: 26g
- Fat: 7g
- Fiber: 1g
- Protein: 3g
- Sugar: 9g
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