Day 361: Pumpkin Ginger Scones

Here is the pumpkin scone recipe I made last night to go with the marinated baked chicken. 

Pumpkin Ginger Scones
10″ dutch oven

2 cups flour
7 Tbs. plus 1 tsp. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. baking powder
5 Tbs. cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

In a large bowl, combine the flour 7 Tbs. sugar, baking powder, cinnamon, salt, ginger and baking soda.  Cut in 4 Tbs. of butter until the mixture resembles coarse crumbs.  Combing the egg, pumpkin and sour cream and stir into the dry ingredients.  Turn onto a floured surface and knead 10 times.  Pat into a 8-9 inch circle.  Cut into 8 wedges.  Separate wedges and place in a greased dutch oven.  Melt remaining butter and brush over the dough.  Sprinkle with remaining teaspoon of sugar.  Bake at 425° for 15-20 minutes using 2 rings on top and 1 ring on the bottom.  Serve warm.

The Finished Product

The Review

I really liked the subtle pumpkin flavor these had.  My only complaint is that they were way too crumbly.  I think next time I’ll up the pumpkin or sour cream just a little to make them more moist.  Grade B.