Curried Pumpkin And Ginger Scones Recipe
Servings: 1
Ingredients
- 3 c. King Arthur Unbleached All-Purpose Flour
- 1 Tbsp. baking pwdr
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 c. minced crystallized ginger
- 1/2 tsp curry pwdr
- 1/4 tsp turmeric (optional for color)
- 5 Tbsp. granulated sugar
- 1/2 c. cool butter or possibly margarine (1 stick) cut into eight pcs
- 1/2 c. cooked pureed pumpkin or possibly squash (canned is fine)
- 1 c. buttermilk plain yogurt or possibly lowfat sour cream (low-fat or possibly nonfat is fine)
Directions
- In a medium-sized mixing bowl, whisk together the flour, baking pwdr, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or possibly with an electric mixer, till the mix resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin or possibly squash and buttermilk, yogurt or possibly lowfat sour cream until smooth. Add in this to the dry ingredients, stirring until just combined.
- Turn the dough out onto a lightly floured work surface, and pat or possibly roll it into a 10-inch square about 1/2 to 3/4-inch thick. Cut the large square into 2-inch squares, and transfer them to a parchment-lined or possibly lightly greased baking sheet, leaving about an inch between scones.
- Bake the scones in a preheated 425F oven for 20 min, or possibly till they're golden. Remove them from the oven, and serve them hot, or possibly at room temperature.
- Yield: 25 scones
- NOTES : These scones are a deep russet-gold, the color of birch leaves in autumn, and they're so simple to make.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 527g | |
| Calories 1321 | |
| Calories from Fat 852 | 64% |
| Total Fat 97.02g | 121% |
| Saturated Fat 60.55g | 242% |
| Trans Fat 0.0g | |
| Cholesterol 254mg | 85% |
| Sodium 7075mg | 295% |
| Potassium 1146mg | 33% |
| Total Carbs 108.95g | 29% |
| Dietary Fiber 6.1g | 20% |
| Sugars 76.81g | 51% |
| Protein 13.59g | 22% |
