Saturday, November 6, 2010

Pumpkin Ginger Scones

1/2 cup sugar plus some for dusting
2 cups whole wheat pastry flour
1/2 cup flax meal
2 tsp baking powder
1tsp baking soda
1/2 tsp salt
1 tsp cinnamon
5 Tbsp butter divided
1 egg
1/2 cup pumpkin
1/4 heavy whipping cream
1/2 cup chopped crystallized ginger
1 tsp vanilla or hazelnut or both

Preheat oven to 425 degrees.
Combine sugar, flour, flax meal, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg in small bowl, add pumpkin, heavy whipping cream, vanilla and ginger. Beat until well blended. Add pumpkin mixture to flour mixture, stir until soft dough forms.

Turn out dough onto well floured surface, knead 10 times. Roll out dough into with a lightly floured rolling pin. I rolled mine out to be about 1/4 to 1/2 inch thick and then I used a pizza cutter to make triangles the size I wanted. Place triangles 2 inches apart on ungreased baking sheet. Melt remaining 1 tablespoon butter. Brush triangles with butter, sprinkle with sugar. Bake 10-12 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with butter. Makes 15-20 small scones.

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