Pumpkin Ginger Scones

• 2 cups all-purpose flour
• 7 tablespoons plus 1 teaspoon sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 5 tablespoons cold butter, divided
• 1 large egg, lightly beaten
• 1/4 cup canned pumpkin
• 1/4 cup sour cream

1. In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.
2. Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased
3. . Melt remaining butter; brush over dough. Sprinkle with remaining sugar.
4. Bake at 425u0b0 for 15-20 minutes or until golden brown. Serve warm.

flour, sugar, baking powder, ground cinnamon, salt, ground ginger, baking soda, cold butter, egg, pumpkin, sour cream

Taken from www.tasteofhome.com/recipes/pumpkin-ginger-scones/ (may not work)