Pumpkin and ginger scones
Crisp mornings, falling leaves?
Makes 12 large or 24 small scones
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
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 these pumpkin and ginger scones warm.
Tea food pairing
Serve with a ginger green tea.
Ginger helps stimulate circulation and can help soothe and clear sinuses when fall is in the air.
More free recipes with the Green Tea Health Newsletter here:
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This page was last updated by Sharon Jones.
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