August 28, 2017
Ann Arbor- Ypsilanti area Parish House Inn Fall recipes: Pumpkin Ginger scones
Posted by: Martha Cleary
You'll love the taste of the crystallized ginger in the moist scones. There is not a lot of butter in these, so the texture is difereny than the usual scone. Perfect with a cup of tea, bacon and eggs or a snack. Delicious served with the Peach Chai Jam as well. Enjoy...
GOLDEN PUMPKIN GINGER SCONES
Yield: 8 large scones
2 cups all-purpose flour
½ cup light brown sugar, packed
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1/3 cup crystallized ginger
¼ cup butter
¾ cup solid pack pumpkin (not the pie filling mix)
1 egg white and sugar for the topping
Preheat oven to 400.
In a large bowl, combine flour, brown sugar, baking powder,
baking soda, salt, cinnamon, nutmeg and all spice and mix well.
Cut in the butter using a pastry blender or 2 knives until it
becomes crumbly. Stir in crystallized ginger (or any other addition)
and set this aside.
In a small bowl, beat the egg, stir in the pumpkin and
buttermilk. Add this to the dry ingredients and mix just
until it comes together.
Turn the dough onto a lightly floured board or counter top
and knead lightly 3 -4 times to combine.
Pat into a circle ¾ inch thick.
Cut into 8 wedges. (or use a round biscuit cutter dipped in flour)
Place them on a baking sheet lined with parchment paper.
Beat the egg white and using a pastry brush, brush on the tops
of the scones. Sprinkle with sugar.
Bake for 10-12 minutes or until lightly brown on top
or insert a wooden toothpick and it comes out clean.
Remove from the baking sheet and cool a few minutes.
Gently separate the scones to serve.
Serve warm or cool completely and freeze.
Serve with butter, orange marmalade or whipped cream...yummy!
By Chris Mason
Chef/innkeeper at the Parish House inn bed and breakfast for 24 years and author of her cook book