pumpkin ginger scones

Recipe By:
Serving Size: 12
Category: Scones
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1/2 cup Granulated sugar -- divided
2 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1/2 teaspoon Baking soda
1/2 teaspoon Salt
5 tablespoons Butter or margarine -- divided
1 Egg
1/2 cup Pumpkin -- canned
1/4 cup Sour cream
1/2 teaspoon Fresh ginger root -- grated
2 tablespoons ginger, finely chopped

Preheat oven to 425 degrees. Reserve 1 tablespoon sugar. Combine the remaining
sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl. Cut in 4
tablespoons butter with a pastry blender or 2 knives until the mixture resembles
coarse crumbs. Beat the egg in a small bowl. Add the pumpkin, sour cream and
ginger; beat until well blended. Add the pumpkin mixture to the flour mixture; stir until a
soft dough forms. Turn out the dough onto a well-floured surface; knead 10 times.
Roll out the dough into a 9 x 6-inch rectangle with a lightly floured rolling pin. Cut the
dough into 6 squares with a lightly floured knife. Cut each square diagonally in half,
making 12 triangles. Place the triangles 2 inches apart on an ungreased baking
sheet. Melt the remaining tablespoon butter. Brush the triangles with butter and
sprinkle with the reserved sugar. Bake for 10 to 12 minutes, or until golden brown and
a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
Serve scones warm or cool completely.