Curried Pumpkin and Ginger Scones

• 3 cups flour, all-purpose
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup crystallized ginger (candied) chopped
• 1/2 teaspoon curry powder
• 1/4 teaspoon turmeric (optional, for color)
• 5 tablespoons sugar
• 1 stick butter cold, cut into eight pieces
• 1/2 cup pumpkin cooked, pureed or squash
• 1 cup buttermilk yogurt, plain or sour cream

1. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar.
2. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream until smooth.
4. Add this to the dry ingredients, stirring until just combined.
5. 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.
6. Cut the large square into 2-inch squares or triangles, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones.
7. Bake the scones in a preheated 425 F oven for 20 minutes, or until they're golden brown.
8. Remove them from the oven, and serve them warm, or at room temperature.
9. Frost scones if desired.

flour, baking powder, baking soda, salt, ginger, curry powder, turmeric, sugar, butter cold, pumpkin cooked, buttermilk yogurt

Taken from recipeland.com/recipe/v/curried-pumpkin-ginger-scones-4709 (may not work)