I have heard the scones are easy to screw up and have never made them before. These were super easy to make, although have a pastry cutter would have been nice when I was cutting in the butter, and to top it off I didn't mess them up. They are really yummy and not heavy like some scones are, I highly recommend trying them out.
|These are really the ones I made!|
- 2 cups all-purpose flour
- 7 tablespoons plus 1 teaspoon sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 5 tablespoons 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 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. (this was really not coarse at all, I just mixed it with a fork until the butter was in small pieces with a lot of flour mixture that appeared unmixed)
- Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened. (the mixture was still pretty crumbly until I started kneading it)
- Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar.
- Bake at 425° for 15-20 minutes or until golden brown. Serve warm.