Scones: Pumpkin Ginger
by Lishka DeVoss

YIELD 12

INGREDIENTS

4 tbsp cold unsalted butter, cut into 1/2-inch pieces
1/2 cup chopped candied ginger

BOWL (whisked together):
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground ginger

SMALL BOWL (whisked together):
1/3 cup pumpkin purée, canned
1/4 cup buttermilk
2 tbsp maple syrup

PREPARATION

1. Preheat the oven to 400ºF. Line baking sheet with parchment.

2. Pour BOWL into food processor fitted with a steel blade. Add butter and pulse until distributed throughout the flour (creating a consistency of coarse cornmeal).

3. Add SMALL BOWL and candied ginger and pulse just until the dough comes together.

4. Scrape onto a lightly floured surface. Gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half diagonally, resulting in 12 triangular pieces.

5. Bake 15 minutes until lightly browned. Cool on a rack.

Updated 2020-10-23

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