Save on Pinterest

Pumpkin Ginger Scones

Total Time

Prep/Total Time: 30 min.

Makes

8 scones

I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. —Brenda Jackson, Garden City, Kansas
Pumpkin Ginger Scones Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 2 cups all-purpose flour
  • 7 tablespoons plus 1 teaspoon sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 5 tablespoons cold butter, divided
  • 1 large egg, lightly beaten
  • 1/4 cup canned pumpkin
  • 1/4 cup sour cream

Directions

  1. In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.
  2. Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar.
  3. Bake at 425° for 15-20 minutes or until golden brown. Serve warm.

Nutrition Facts

1 each: 249 calories, 9g fat (6g saturated fat), 51mg cholesterol, 372mg sodium, 36g carbohydrate (12g sugars, 1g fiber), 4g protein.

Recommended Video