Curried Pumpkin and Ginger Scones
These scones are a deep russet-gold, the color of birch leaves in autumn, and
they're so simple to make.
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chopped crystallized ginger
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric (optional, for color)
- 5 tablespoons
- 1/2 cup (1 stick) cold butter or margarine, cut into eight pieces
- 1/2 cup cooked, pureed pumpkin or squash (canned is fine)
- 1 cup buttermilk, plain
yogurt or sour cream (low-fat or nonfat is fine)
- In a medium-size mixing bowl, whisk together the flour, baking powder, baking
soda, salt, ginger, curry, turmeric and sugar.
- Cut in the butter with a pastry blender, your fingers, or with an electric
mixer, until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin or squash and buttermilk,
yogurt or sour cream till smooth. Add this to the dry ingredients, stirring
till just combined.
- Turn the dough out onto a lightly floured work surface, and pat or 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 lightly greased baking
sheet, leaving about an inch between scones.
- Bake the scones in a preheated 425 degrees F oven for 20 minutes, or until
they're golden brown.
- Remove them from the oven, and serve them warm or at room temperature.
Yield: 25 scones
Reprinted with permission from
King Arthur Flour.