Pumpkin Scones with crystallized ginger smell as good as they taste, heavenly…….
Scones and a cup of hot tea, a favorite at our house….
to be honest, scones alone are a favorite any time….
Pumpkin Scones
2 cups flour
1 tablespoon baking powder
7 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon each cinnamon and nutmeg
1/4 teaspoon each cloves and ginger
1 stick cold butter
1/2 cup canned pumpkin
1/3 cup buttermilk
2 tablespoons diced crystallized ginger
egg for wash
coarse sugar
in food processor, combine dry ingredients, cut in butter until crumbly, add pumpkin and buttermilk. turn onto lightly floured surface, knead in ginger. divide dough and form two flat rounds. cut each round into 8 pie shaped wedges. place on cookie sheet. brush tops with egg wash, sprinkle with coarse sugar. bake @ 425 degrees for 10-12 min.
optional glaze (I’m not a fan of the sweetness, therefore, my scones are plain)
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch ginger
pinch cloves
combine and drizzle, allow to dry before serving
Thank you for stopping by on Foodie Friday. Be sure to visit our hostess, Michael, at Designs By Gollum for a list of all the mouth watering posts.
We’re serving Lasagna Soup on Sunday, I hope you’ll have time for a quick visit!
nannykim says
It used to be a Sunday fav at our house to and it was one treat my hubby loved making!! YUP–he had just the right touch to make light flaky scones…..but we are off of all the high fat stuff and off butter. ….and I can’t have gluten—so boooooooohooooooooo for us , eh?