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)
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.