I know…more pumpkin. But I’ve devotee, so I eat a lot of it in the fall. Here’s my offering for a delicious pumpkin scone with tons of ginger. If you like less ginger, simply cut back. The flavor here is really wonderful – perfect with a cup of coffee.
I made these in my food processor. They can be made with a standing mixer, or even by hand. Using a food processor allows the first addition of crystallized ginger to be more fully incorporated. If you can’t have a food processor, hand cut the ginger a bit smaller and add
Prep time: 20 minutes
Total time: 35 minutes
Yield: 16 scones
Special equipment: ice cream scooper for ease, mixer or food processor
3 1/2 c. Pamela’s Baking & Pancake Mix
1/2 c. sugar
1 T baking powder
1/2 tsp. salt
3 tsp. pumpkin pie spice
1/2 c. cold butter cut into cubes or grated (or butter substitute like Earth Balance)
1/2 c. crystallized ginger (sometimes called ‘sugared ginger’) cut into 1/4″ pieces and tossed with sugar to coat
1 egg, beaten
2/3 c. canned pumpkin
2/3 c. milk or milk substitute
1/2 c. crystallized ginger, sliced into 1/4″ pieces and tossed with more sugar to coat – optional
3 T milk or milk substitute
scant 1/2 c. maple syrup
1 c. powdered sugar sifted
- Preheat oven to 375 degrees.
- Mix first five ingredients (dry ingredients) together.
- Add butter and 1/2 c. ginger and pulse until just combined or until butter pieces resemble small size of small peas.
- In a separate bowl, combine beaten egg, pumpkin and milk, whisking until smooth.
- Slowly add wet ingredient to dry, mixing until just combined (if using food processor, pulse until combined).
- Fold in the remaining 1/2 c. of crystallized ginger if you like a heavy ginger flavor.
- Using an ice cream scooper, drop onto lightly oiled roasting pans or parchment lined baking sheets.
- At this point, you can brush the tops with milk and sprinkle with turbinado sugar, (or wait until they are baked and cooled to add maple glaze).
- Cook for 15 minutes until a toothpick inserted in the middle comes out clean.
- When scones are cool, sift 1 c. powdered sugar into small mixing bowl and whisk in maple syrup. When smooth, drizzle on cooled scones. Once the glaze sets, they can be frozen.