gingered pumpkin scones

Name: Gingered Pumpkin Scones
Prep time: 20 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: SCONES; 1 3/4 cup(s) whole wheat flour; 1 cup(s) all purpose flour, plus extra for kneading; 7 tablespoon(s) + 1 teaspoon sugar, divided; 2 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 2 teaspoon(s) cinnamon; 3/4 teaspoon(s) ground ginger; 1/2 teaspoon(s) salt; 5 tablespoon(s) cold butter, divided; 1 large egg; 1 cup(s) pure pumpkin puree; 1/4 cup(s) milk; - chopped candied ginger for final topping - optional; ICING; 1 cup(s) powdered sugar; 1/2 teaspoon(s) cinnamon; 1/4 teaspoon(s) nutmeg; 2 tablespoon(s) + 1/2 teaspoon half and half

Recipe and photo from: http://fabtasticeats.com

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

These scones are quite large once baked. You can make two circles of the dough and cut them into six wedges each, giving you 12 smaller scones if you wish. For the smaller size check them at 15 mins.

yield serving(s)

prep time 20 Min

cook time 20 Min

method Bake

Ingredients For gingered pumpkin scones

SCONES
1 3/4 c

whole wheat flour
1 c

all purpose flour, plus extra for kneading
7 Tbsp

+ 1 teaspoon sugar, divided
2 tsp

baking powder
1/4 tsp

baking soda
2 tsp

cinnamon
3/4 tsp

ground ginger
1/2 tsp

salt
5 Tbsp

cold butter, divided
1 lg

egg
1 c

pure pumpkin puree
1/4 c

milk
chopped candied ginger for final topping - optional
ICING
1 c

powdered sugar
1/2 tsp

cinnamon
1/4 tsp

nutmeg
2 Tbsp

+ 1/2 teaspoon half and half

How To Make gingered pumpkin scones

1
In the bowl of a large food processor, combine the flours, 7 Tablespoons sugar, baking powder, baking soda, cinnamon, 3/4 teaspoon ginger, and salt. Pulse to mix.

2
In 1 Tablespoon increments, cut in 4 Tablespoons of the cold butter, pulse until crumbly. In a large bowl, whisk together the egg, pumpkin, and milk.
3
Stir the dry ingredients into the wet, and mix until just combined. Sprinkle a little extra flour onto a dry surface and turn the dough out onto it. Knead for 3-4 minutes until smooth
4
Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper. Roll the dough into an 8-10 inch circle on the baking sheet, and cut into 8 wedges.
5
Melt remaining 1 Tablespoon of butter and brush on top. Sprinkle evenly over the top with 1 teaspoon of sugar and 1/4 teaspoon ground ginger.
6
Bake in the oven for 15-20 minutes, testing with a knife to make sure they're cooked all the way through.
7
Once done, and completely cooled, whisk together all the ingredients for the glaze in a bowl and drizzle on top. Sprinkle the candied ginger over the scones to your liking
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