Pumpkin Ginger Scones With Cinnamon Chips Recipe

Name: Pumpkin Ginger Scones With Cinnamon Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 5 tablespoons butter; 1 egg; 1/2 cup canned pumpkin; 1/4 cup sour cream; 2 tablespoons crystallized ginger, finely chopped (1/2 teaspoon freshly grated ginger can be substituted); 1 cup cinnamon baking chips; 2 tablespoons butter, melted; 2 -4 tablespoons sugar

Servings: persons

1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter
1 egg
1/2 cup canned pumpkin
1/4 cup sour cream
2 tablespoons crystallized ginger, finely chopped (1/2 teaspoon freshly grated ginger can be substituted)
1 cup cinnamon baking chips
2 tablespoons butter, melted
2 -4 tablespoons sugar

1
Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
2
Cut 5 Tbsp butter into dry ingredients until crumbly.
3
In separate bowl combine the egg, pumpkin, sour cream and ginger.
4
Add wet ingredients to dry ingredients and mix well.
5
Mix in cinnamon chips.
6
Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
7
Divide dough in half and form each half into a 1/2 inch thick circle.
8
Cut each circle into 8 wedges.
9
Brush wedges with melted butter and sprinkle with sugar.
10
Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.

909

kcal

Calories

Fat

174

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 14 ingredients. The key ingredients include: 1/2 cup sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and more.

Yes, Pumpkin Ginger Scones With Cinnamon Chips 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.

Pumpkin Ginger Scones With Cinnamon Chips

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