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Curried Pumpkin and Ginger Scones


Curried Pumpkin and Ginger Scones recipe













Trans-fat Free, Good source of fiber


3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup crystallized ginger (candied)
½ teaspoon curry powder
¼ teaspoon turmeric
(optional, for color)
5 tablespoons sugar
1 stick butter
cold, cut into eight pieces
½ cup pumpkin
cooked, puréed or squash
1 cup buttermilk
yogurt, plain or sour cream


In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar.

Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream until smooth.

Add this to the dry ingredients, stirring until just combined.

Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10-inch square about ½ to ¾ inches thick.

Cut the large square into 2-inch squares or triangles, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones.

Bake the scones in a preheated 425 F oven for 20 minutes, or until they're golden brown.

Remove them from the oven, and serve them warm, or at room temperature.

Frost scones if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 64134% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 742mg 31%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 14%
Sugars g
Protein 25g
Vitamin A 110% Vitamin C 3%
Calcium 17% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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