Curried Pumpkin and Ginger Scones Recipe

Name: Curried Pumpkin and Ginger Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour, all-purpose; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1/2 cup crystallized ginger (candied) chopped; 1/2 teaspoon curry powder; 1/4 teaspoon turmeric (optional, for color); 5 tablespoons sugar; 1 stick butter cold, cut into eight pieces; 1/2 cup pumpkin cooked, pureed or squash; 1 cup buttermilk yogurt, plain or sour cream

Servings: persons

3 cups flour, all-purpose
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup crystallized ginger (candied) chopped
1/2 teaspoon curry powder
1/4 teaspoon turmeric (optional, for color)
5 tablespoons sugar
1 stick butter cold, cut into eight pieces
1/2 cup pumpkin cooked, pureed or squash
1 cup buttermilk yogurt, plain or sour cream

1
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar.
2
Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.
3
In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream until smooth.
4
Add this to the dry ingredients, stirring until just combined.
5
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 inches thick.
6
Cut the large square into 2-inch squares or triangles, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones.
7
Bake the scones in a preheated 425 F oven for 20 minutes, or until they're golden brown.
8
Remove them from the oven, and serve them warm, or at room temperature.
9
Frost scones if desired.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups flour, all-purpose, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and more.

Yes, Curried Pumpkin and Ginger Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Curried Pumpkin and Ginger Scones

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