Curried Pumpkin and Ginger Scones
Curried Pumpkin and Ginger Scones recipe
crystallized ginger (candied)
(optional, for color)
cold, cut into eight pieces
cooked, puréed or squash
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.