1/4 c sour cream
1/4 c pureed kabocha (or any type of winter squash)
1 egg
6 tbsp sugar
1/4 c coarsely chopped candied ginger
2 c flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp cinnamon
4 tbsp cold butter
1/2 tbsp butter, melted
1/2-1 tsp turbinado (coarse) sugar
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine sour cream, kabocha and egg. Set aside. Pulse sugar and candied ginger together in a food processor until ginger is finely chopped. Add flour. Sift salt, baking powder, baking soda, and spices into bowl of food processor. Pulse until spices are evenly distributed. Add cold butter, and pulse until butter pieces are thoroughly incorporated into dry ingredients. Add to sour cream mixture. Stir only until mixture clumps together. Turn onto floured board and knead a few times. Pat into an 8" circle. Cut into 8 wedges. Place on parchment paper, leaving 1/4" space between wedges. Bake for 18 minutes. Remove to a wire rack to cool.