*  Exported from  MasterCook  *
 
                     Curried Pumpkin and Ginger Scones
 
 Recipe By     : King Arthur Flour Homepage
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Cups          King Arthur Unbleached All-Purpose Flour
    1      Tablespoon    baking powder
      1/2  Teaspoon      baking soda
      3/4  Teaspoon      salt
      1/2  Cup           crystallized ginger -- chopped
      1/2  Teaspoon      curry powder
      1/4  Teaspoon      turmeric (optional, for color)
    5      Tablespoons   sugar
    1      Stick         cold butter
                         cut into eight pieces
      1/2  Cup           cooked, puréed pumpkin or squash
    1      Cup           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.
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving