Pumpkin and Ginger Scones
New York Times Recipes for Health
You can make them in a food processor or by hand. I made them before work one day - they baked while I took a quick shower.
Recipe: Pumpkin & Ginger Scones
Recipe adapted from New York Times Pumpkin and Ginger Scone by Martha Rose Shulman, Nov 22, 2010
3/4 cup whole-wheat flour (I used Trader Joe's)
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup pumpkin purée
1/4 cup buttermilk
2 tablespoons maple syrup
1/2 cup chopped candied ginger (I used Trader Joe's Crystallized Ginger)
1. Preheat oven to 400 degrees. Line a baking sheet with parchment.
2. Whisk together the flours, salt, ginger, baking powder and baking soda in a large bowl.
3. I made my scones by hand and used my fingers to cut the butter into the flour - until it resembled very coarse cornmeal. You can also pulse the butter and flour mixture in a food processor several times until it's the consistency of coarse cornmeal
4. Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl. If making these by hand, add liquid mixture and crystallized ginger to the flour & butter mixture. Stir with a wooden spoon or fork until it barely comes together - don't overmix. If making these in a food processor, add liquid & crystallized ginger to the bowl and pulse just until the dough comes together.
5. Scrape dough and all the little flour bits onto a lightly floured surface, and gently shape into a rectangle or round about 3/4 inch thick. Cut into shapes. I made two equal rounds and cut into 6 pieces each. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned bottom and top. Cool on a rack. Enjoy!