Pumpkin Ginger Scones

Ingredients

 * 2 cups flour
 * 7 T. plus 1 t. sugar, divided
 * 2 t. baking powder
 * 1 t. ground 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 cup canned pumpkin
 * 1/4 cup sour cream

Directions

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

Makes 8 scones.

Contributed by:

 * Catsrecipes Y-Group