PUMPKIN GINGER SCONES

~ Taste of Home

2 c. flour
7 T + 1 t. sugar, divided
2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. baking soda
5 T. cold butter, divided
1 egg, lightly beaten
1/4 c. canned pumpkin
1/4 c. sour cream

Preheat oven to 425 degrees. Combine flour, 7 tablespoons of sugar, baking powder, cinnamon, salt, ginger, and baking soda. Cut int 4 tablespoons of butter until the mixture looks like coarse crumbs.  In a separate bowl, mix egg, pumpkin, and sour cream. Add wet ingredients to flour mixture until just moistened.

Turn dough onto a floured surface and knead ten times. Pat into an 8-inch circle and cut into eight wedges. Separate wedges and place on greased baking sheet. Melt the remaining butter and brush on wedges, then sprinkle with remaining sugar.

Bake 15-20 minutes or until golden brown.  Serve warm.

Notes: These are wonderful as is, but we like to add an extra 1/2 - 1 teaspoon of ginger. As for the sprinkled sugar, we've skipped it entirely, sprinkled as directed, and used cinnamon sugar instead.