See Also: Pumpkin-Ginger Scones(recipes)
Ginger-Spiced Pumpkin Pie(recipes)
Ginger-Crusted Pumpkin Cheesecake(recipes)
Spiced pumpkin tart with stem ginger cream(recipes)
unlevel(2)(dictionary)
unlevel(1)(dictionary)
Devon crab and ginger dumplings with a lemon thyme and ginger sauce(recipes)
Scones(recipes)
Fig and date scones(recipes)
Confetti Scones(recipes)

unlevel(2) (iou) and Pumpkin-Ginger Scones (recipes)


unlevel(2) (iou)



unlevel verb trans. Infl. -ll-, *-l-. L16.
[from UN-2 + LEVEL verb1.]
Make uneven or no longer level.

Pumpkin-Ginger Scones (recipes)


Pumpkin-Ginger Scones

Yield: Makes 12 scones



Ingredients:



1/2cup sugar, divided

2cups all-purpose flour

2teaspoons Baking powder

1teaspoon ground cinnamon

1/2teaspoon Baking soda

1/2teaspoon salt

4tablespoons cold butter

1egg

1/2cup solid-pack pumpkin

1/4cup sour cream

1/2teaspoon grated fresh ginger or 2 tablespoons finely chopped crystallized ginger

1tablespoon butter, melted









Preparation:





1.Preheat oven to 425°F.2.Reserve 1 tablespoon sugar. Combine remaining sugar, flour, Baking powder, cinnamon, Baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg in small bowl. Add pumpkin, sour cream and ginger; beat until well blended. Stir pumpkin mixture into flour mixture until it forms a soft dough that leaves side of bowl.3.Turn dough out onto well-floured surface. Knead 10 times. Roll dough using floured rolling pin into 9X6-inch rectangle. Cut into 6 (3-inch) squares. Cut each square diagonally in half, making 12 triangles; place 2 inches apart on ungreased Baking sheets. Brush tops of triangles with melted butter and sprinkle with reserved sugar.4.Bake 10 to 12 minutes or until golden brown. Cool 10 minutes on wire racks. Serve warm.