Pumpkin Ginger Scones
Ingredients
- 2¾ cups flour
- ⅓ cups sugar
- 1 tbsp baking powder
- ¾ tsp salt
- ¾ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ cup butter, cold
- 2 cups crystallized ginger, minced
- ⅔ cup canned pumpkin
- 2 eggs
- milk for brushing
- Coarse white sugar for sanding
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
- Work in the butter just until the mixture is crumbly. It’s ok if some of the chunks of butter remain unincorporated.
- Stir in the crystallized ginger.
- In a separate bowl, whisk together the pumpkin and eggs until smooth.
- Stir the pumpkin mixture into the dry ingredients and stir just until the dough holds together.
- Transfer the dough to a baking sheet lined with parchment paper that’s been lightly dusted with flour.
- Divide it in half and shape it into two equal circles that are ¾“ high. They will be 5” to 6” circles.
- Brush each circle with milk and sprinkle with coarse sugar.
- Run a knife or bench scraper under cold water and cut each circle into 6 equal wedges. Carefully separate wedges so there is about ½“ between each one.
- Place the scones in the freezer for 20 minutes.
- While the scones are chilling, preheat the oven to 425℉.
- Bake the scones for 22-25 minutes or until their golden brown and a toothpick inserted in the center comes out clean.
- Hack: Scones can be stored tightly covered at room temperature for up to 3 days or frozen for up to 3 months.
- Hack: Freeze the leftover pumpkin to use in another recipe.