Blogger Friend School Assignment #4

by Gail



In honor of the season, I thought we all could do something fun this week! I’d like everyone to share something to do with a pumpkin or pumpkin related. This can be a recipe, decorating idea, or if you are really creative “show” us on your blog :)

Set your tea kettle to boil! It’s time for some special scones for the month of October!
PUMPKIN-GINGER SCONES
(Serves 12)
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, divided
1 egg
1/2 cup pumpkin, canned
1/4 cup sour cream
1/2 teaspoon fresh ginger root, grated
2 tablespoons crystallized 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 warm.