Elegant Pumpkin And Ginger Scones

Try these pumpkin and ginger scones when you’re in the mood for a rich and elegant treat to prepare for autumn (more autumn tea and Christmas tea ideas).

Autumnal Display of Pumpkins Against Virginia Creeper at Organic Farm Shop, Cumbria, UK

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Makes 12 large or 24 small scones

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Sift together

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon powdered ginger

with 1/2 cup sugar. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.

Add 4 tablespoons of chilled unsalted butter chopped into small pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.

Tip: Overworking the dough makes these pumpkin and ginger scones tough and heavy. Be gentle working in the butter/margarine.

In a separate bowl, beat together

1 large egg, or 2 egg whites (vegans may substitute soy milk)

1/2 cup homemade or canned plain pumpkin puree

1/4 cup sour cream (you can use cream cheese, non-fat yogurt, or tofu substitute)

3 tablespoons finely chopped crystallized ginger

Add to flour mixture and stir just until blended.

If you are making large triangular scones, pat the dough into a circle and cut into wedges. Or you can roll out to 3/4 inch thickness and use your cookie cutter or selected shape.

If you are making smaller triangles, divide the dough in half, pat into two rounds, then cut into wedges.

Place on the baking sheet, bake for 10-12 minutes until lightly golden. Cool on wire racks.

Drizzle with ginger icing:

Mix ½ cup powdered sugar with 1 teaspoon finely chopped crystallized ginger and 1-2 tablespoons milk, cream, or soy milk.

Serve warm.

Serve with a ginger green tea. Ginger helps stimulate circulation and can help soothe and clear sinuses when fall is in the air.