Pumpkin Scones Recipe

The Ginger People Baker's Cut Crystallized Ginger Chips, 7 Ounce Tins
(Pack of 6)

You will find yourself using this crystallized ginger for much more than just pumpkin scones.

I like to chop crystallized ginger finely (to the size of minced garlic) and use it for all sorts of baking, from pumpkin cookies to gingerbread to pumpkin muffins, cakes and more.

If you're a really big fan of ginger, you can even add these chunks of baker's cut crystallized ginger right to cookies in place of chocolate chips.

Some people even eat this crystallized ginger right out of the container, like candy. And if you happen to be pregnant, ginger is supposed to help with morning sickness, too!

2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 cup cold butter
1/4 cup buttermilk
1 large egg
1/2 cup pumpkin puree (unsweetened - not pumpkin pie filling)
1 Tbsp. very finely chopped crystallized ginger

Glaze for Your Pumpkin Scones
1 cup powdered sugar
1-2 Tbsp. milk

Oxo Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

1. In a large mixing bowl, stir together flour, baking powder, baking soda and cinnamon.

2. With a pastry blender, two knives or your fingers, cut in butter, until the mixture resembles coarse crumbs.

3. In a small bowl, whisk buttermilk and egg together. Stir in pumpkin puree.

4. In the large bowl with the flour-butter mixture, form a well in the center of the dough. Add the wet ingredients, mixing with your hands to form a soft dough. Stir in chopped crystallized ginger.

5. Sprinkle flour on a large cutting board. Pat pumpkin scone dough in a 1/2-inch thick round. Cut dough into 8 triangles. Place pumpkin scones on a baking sheet, lined with a silpat mat or parchment paper, and bake 13-16 minutes, until scones are golden brown. Let scones cool completely.

6. Whisk 1 tablespoon of the milk into the powdered sugar. Add more milk, if necessary, until the glaze becomes the consistency of thick maple syrup. Drizzle over pumpkin scones.

Although pumpkin scones are one of my favorite fall breakfasts (they make a perfect breakfast for Thanksgiving morning), I like to make other pumpkin breads and muffins. Here are some of my favorite pumpkin recipes:

• Pumpkin Bread - This one has a wonderful mix of spices, plus walnuts.


• Pumpkin Coffee Cake - The brown sugar streusel filling is amazing!


• Pumpkin Bran Cream Cheese Muffins - These pumpkin muffins are surprisingly healthy, yet they taste like pumpkin cheesecake!