Pumpkin Ginger Scones - cooking recipe

Ingredients

1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter
1 egg
1/2 cup pumpkin puree
1/4 cup sour cream
1/2 teaspoon grated fresh ginger

Preparation

Preheat oven to 425. Set aside 1 tablespoon sugar.
Combine remaining sugar, flour, baking powder, cinnamon, soda and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
Beat egg in small bowl.
Add pumpkin, sour cream and ginger. Beat until well combined. Add pumpkin mixture to flour; stir until mixture forms a soft dough that leaves sides of bowl.
Turn dough out onto a well floured surface. Knead 10 times.
Roll into a 9x6 inch rectangle. Cut into 6 squares, cut each of those in half diagonally, making 12 triangles.
Melt remaining tablespoon of butter. Brush tops of triangles with butter and sprinkle with reserved sugar.
Bake 10-12 minutes until golden brown.