Ginger-Pumpkin Scones

Makes 12
Prep 15 m
Bake 10 m



  1. 1 of 5 Heat oven to 400 degrees F. Lightly grease baking sheet.
  2. 2 of 5 Combine flour, brown sugar, baking powder, baking soda, cinnamon and salt in large bowl. Cut in butter with pastry blender or 2 knives held scissor fashion until mixture resembles coarse meal. Stir in the raisins, walnuts and crystallized ginger.
  3. 3 of 5 Combine egg, pumpkin, vanilla and milk in small bowl. Stir into dry ingredients just until mixed. Lightly gather dough together in bowl; knead 2 or 3 times to shape mixture into a ball.
  4. 4 of 5 Lightly pat the dough out onto well-floured surface to 3/4-inch thickness. Cut into 3-inch rounds, using floured cutter. (Dough will be moist; reflour cutter and dough as needed.) Carefully place rounds on prepared baking sheet. Sprinkle walnuts over scones.
  5. 5 of 5 Bake in 400 degrees F oven for 10 minutes or until wooden pick inserted in centers comes out clean. Serve scones warm.
Nutrition Information for Ginger-Pumpkin Scones
Servings Per Recipe: 12
Per Serving: 30 mg chol., 9 g Fat, total, 234 mg sodium, 219 kcal cal., 31 g carb., 5 g pro.