Ingredients
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces
1/3 cup (50 grams) cranberries, chopped into small pieces
1/3 – 1/2 cup (80 – 120 ml) buttermilk
1/2 cup (120 ml) fresh or canned pure pumpkin
1 T white sugar
Instructions
Preheat oven to 400 degrees F (200 degrees C) and place rack in the center of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the cranberries. In a separate bowl mix together the buttermilk & pumpkin puree and add the to the flour mixture. Mix just until the dough comes together. Do not over mix.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the cranberries. In a separate bowl mix together the buttermilk & pumpkin puree and add the to the flour mixture. Mix just until the dough comes together. Do not over mix.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (4 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Or, divide the dough into two, and pat into two circles, cut each into 8 wedges. Place the scones on the baking sheet and sprinkle with a bit of white sugar.
Bake for about 20 minutes (large) or 12 minutes (small) or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
Makes 8 large or 16 small scones.
