Title: Curried Pumpkin and Ginger Scones
Categories: None
Yield: 1 Servings

3 c King Arthur Unbleached
-all-purpose Flour
1 tb Baking powder
1/2 ts Baking soda
3/4 ts Salt
1/2 c Chopped crystallized ginger
1/2 ts Curry powder
1/4 ts Turmeric (optional; for
-color)
5 tb Sugar
1 Stick (1/2 cup) cold butter
-or margarine, cut into
-eight pieces
1/2 c Cooked; puréed pumpkin or
-squash (canned is fine)
1 c Buttermilk; plain yogurt or
-sour cream (low-fat or
-nonfat is fine)

In a medium-sized mixing bowl, whisk together the flour, baking powder,
baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter
with a pastry blender, your fingers, or with an electric mixer, until the
mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin or squash and buttermilk,
yogurt or sour cream till smooth. Add this to the dry ingredients, stirring
till just combined.

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. Cut the large square
into 2-inch squares, and transfer them to a parchment-lined or lightly
greased baking sheet, leaving about an inch between scones.

Bake the scones in a preheated 425°F oven for 20 minutes, or until they're
golden brown. Remove them from the oven, and serve them warm, or at room
temperature. Yield: 25 scones.

>From King Arthur's recipes, submitted by Jack Dickson Posted to KitMailbox
Digest by wsmann@juno.com (William S Mann) on Aug 19, 1997