Curried Pumpkin and Ginger Scones
1 c. buttermilk
1/2 c. canned pumpkin
3 c. flour
5 Tbsp. granulated sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. curry powder
1/4 tsp. turmeric
1/2 c. cold butter, cut into small pieces
1/2 c. crystallized ginger, chopped into small pieces
Optional: 1 egg white, granulated sugar
In a small measuring cup, mix together buttermilk and canned pumpkin. Set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and seasonings. Cut in the butter until coarse crumbs form. Add the crystallized ginger pieces. Combine the wet ingredients with the dry ingredients just until mixed. Do not over mix. Turn the dough onto a lightly floured surface and knead about 10 times. Divide the dough into 3 equal portions. Roll each portion into a small circle. Cut each circle into 6 equal pie-shaped pieces. Place pie shaped pieces on a parchment lined baking tray, with about an inch or so between each triangular scone. Optional: brush scones with egg white and sprinkle with granulated sugar before baking. Bake in preheated 425 degree oven for 13 - 15 minutes. Serve warm. Yield: 18 triangular scones.
We served these with sweet cream and lemon curd.