Spicy Pumpkin Scones

Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well.

Ingredients

• 2 cups all-purpose flour
• 0.5 cup white sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 5 tablespoons butter, divided
• 1 large egg
• 0.5 cup pumpkin puree
• 0.25 cup sour cream
• 0.5 teaspoon ground ginger

Steps

1. Preheat the oven to 425 degrees F (220 degrees C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.