¹/₂ cup sugar, divided
2 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
¹/₂ tsp baking soda
¹/₂ tsp salt
5 Tbsp butter, divided
1 egg
¹/₂ cup solid pack pumpkin
¹/₄ cup sour cream
4 Tbsp finely chopped crystallized ginger

Pumpkin-Ginger Scones

Instructions: Preheat 425 degrees F. Reserve 1 tablespoon sugar. Combine remaining sugar,
flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut
in 4 tablespoons butter with pastry blender or 2 knives until mixture
resembles coarse crumbs. Beat egg in small bowl, add pumpkin, sour cream
and ginger. Beat until well blended. Add pumpkin mixture to flour
mixture, stir until soft dough forms.

Turn out dough onto well floured surface, knead 10 times. Roll out dough
into 9 x 6 rectangle with lightly floured rolling pin. Cut dough into 6
(3 inches) squares with lightly floured knife. Cut each square
diagonally in half, making 12 triangles. Place triangles 2 inches apart
on ungreased baking sheet. Melt remaining 1 tablespoon butter. Brush
triangles with butter, sprinkle with reserve sugar. Bake 10-12 minutes
or until golden brown and wooden pick inserted in center comes out
clean. Cool on wire rack 10 minutes. Serve warm or cool completely.
Makes 12 scones.

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