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
turbinado sugar

or

Maple Glaze:
scant 1/2 c. maple syrup
1 c. pow­dered sugar sifted

1. Pre­heat oven to 375 degrees.
2. Mix first five ingre­di­ents (dry ingre­di­ents) together.
3. Add but­ter and 1/2 c. gin­ger and pulse until just com­bined or until but­ter pieces resem­ble small size of small peas.
4. In a sep­a­rate bowl, com­bine beaten egg, pump­kin and milk, whisk­ing until smooth.
5. Slowly add wet ingre­di­ent to dry, mix­ing until just com­bined (if using food proces­sor, pulse until combined).
6. Fold in the remain­ing 1/2 c. of crys­tal­lized gin­ger if you like a heavy gin­ger flavor.
7. Using an ice cream scooper, drop onto lightly oiled roast­ing pans or parch­ment lined bak­ing sheets.
8. 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).
9. Cook for 15 min­utes until a tooth­pick inserted in the mid­dle comes out clean.
10. 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.