These tasty scones give traditional pumpkin scones a twist with zesty ginger.
- 1 can (15 ounces) pure pumpkin puree
- 2 large eggs
- 1 ½ cups white whole-wheat flour
- 1 ½ cups all purpose flour, plus additional for flouring surface
- ⅓ cup light brown sugar, firmly packed
- 1 tablespoon baking powder
- ¼ teaspoon ground ginger
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon Saigon cinnamon (can also use regular cinnamon)
- ¾ teaspoon salt
- 6 tablespoons cold unsalted butter, diced
- ½ cup crystallized ginger, chopped
- 2-3 tablespoons milk
- 2 tablespoons turbinado (raw) sugar
- 3 tablespoons pepitas (shelled pumpkin seeds), optional
- In a medium bowl, whisk pumpkin and eggs until smooth.
- In a large bowl, whisk flours, sugar, baking powder, ginger, pumpkin pie spice, cinnamon and salt. Cut in diced butter with fork or pastry cutter until the size of small peas. Stir in crystallized ginger.
- Add the pumpkin/egg mixture and stir until all ingredients are moistened. Mixture will be sticky.
- With floured hands, place dough in center of well-floured surface and divide in half. Pat into two circles ¾-inch thick. Brush each circle with milk and sprinkle with raw sugar. Sprinkle with pepitas if using.
- With a serrated knife dipped in flour, cut each circle into 8 wedges. Transfer wedges to a large, ungreased baking sheet, leaving a little space between each wedge. Refrigerate 45 minutes to 1 hour.
- Preheat oven to 425 degrees.
- Bake scones 12-15 minutes, or until lightly golden brown and toothpick inserted in center comes out clean. Remove from baking sheet and cool on wire rack. Store scones in a tightly covered container or zippered plastic bag at room temperature.