Spicy Pumpkin Scones

01Method

1. 1

   Heat the oven to 425°F (220°C).

2. 2

   Whisk together the flour, most of the sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Work most of the butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

3. 3

   In a separate bowl, whisk the egg, then mix in the pumpkin puree, sour cream, and ginger until smooth. Fold the wet mixture into the flour mixture just until a soft dough comes together.

4. 4

   Turn the dough out onto a well-floured surface and knead gently about 10 times. Press or roll into a roughly 9×6-inch rectangle, then cut into 6 squares. Slice each square diagonally to yield 12 triangles.

5. 5

   Arrange the triangles at least 2 inches apart on an ungreased baking sheet. Melt the remaining butter and brush it over the tops, then dust with the reserved sugar.

6. 6

   Bake until golden and a toothpick inserted in the center of a scone comes out clean, 10 to 12 minutes.