Pumpkin - Ginger Scones
Source of Recipe
Unknown
List of Ingredients
1/2 cup Sugar -- divided
2 Cups All- Purpoase Flour
2 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
5 Tablespoons Butter -- Divided
1 Egg
1/2 Cup Solid pack Pumkin
1/4 Cup Sour Cream
1/2 teaspoon fresh Ginger -- Or 2 Tablespoons finely chopped crystallized ginger
Recipe
Pre-heat oven to 425° 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, until mixture resembles coarse crumbs.
Beat Egg in small bowl. Add Pumpkin, sour cream, and ginger; beat well until combined.
Form a well in Flour mixture. Add Pumpkin mixture to the well in the four mixture; stir until mixture forms a soft dough that leaves the side of the bowl.
Turn dough out onto a well-floured surface. Knead 10 times.
Roll dough using a floured Rolling Pin into a 9X6 inch rectangle.
Cut dough into 6 (3 inch) squares. Cut each square diagonally in half, making 12 Triangles.
Place triangles, 2 inches apart, on a lightly greased baking sheets. Melt remaining 1 tablespoon of butter.
Brush tops of triangles with butter and sprinkle with reserved sugar.
Bake 10 to 12 minutes or until golden brown.
Cool 10 minutes on wire rack.
Description:
"Pumpkin Scones"
Yield:
"12 "
Per serving: 91 Calories (kcal); 6g Total Fat; (59% calories from fat); 1g Protein; 9g Carbohydrate; 31mg Cholesterol; 187mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : These are real good and get good reviews
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