Curried Pumpkin and Ginger Scones

* Exported from MasterCook *

Curried Pumpkin and Ginger Scones

Recipe By : King Arthur Flour Homepage
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups King Arthur Unbleached All-Purpose Flour
1 Tablespoon baking powder
1/2 Teaspoon baking soda
3/4 Teaspoon salt
1/2 Cup crystallized ginger -- chopped
1/2 Teaspoon curry powder
1/4 Teaspoon turmeric (optional, for color)
5 Tablespoons sugar
1 Stick cold butter
cut into eight pieces
1/2 Cup cooked, puréed pumpkin or squash
1 Cup buttermilk, plain yogurt or sour cream
(low-fat or nonfat is fine)

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 till smooth. Add this to the dry ingredients, stirring
till just combined.

Turn the dough out onto a lightly floured work surface, and pat or roll it
into a 10-inch square about 1/2 to 3/4 inches thick. Cut the large square
into 2-inch squares, 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. Yield: 25 scones.



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