Spicy Pumpkin Scones Recipe

Preheat the oven to 425 degrees F (220 degrees C).

Combine flour 7 tablespoons sugar baking powder cinnamon baking soda and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.

Beat egg using a whisk in a bowl. Add pumpkin sour cream and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.

Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally making 12 triangles.

Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.

Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean 10 to 12 minutes.