I took a trip to the pumpkin patch with my niece's a few weekends ago and was inspired to make these pumpkin scones when I got home. The addition of the candied ginger is so right for this type of dessert and the pumpkin seeds and dried cranberries look gorgeous against the orange of the pumpkin. I've used canned pure pumpkin but you could also bake you own fresh pumpkin. This would also be great with sweet potato instead of pumpkin and you could substitute the milk for orange juice if you wish! I cut my scones with a 2 inch cutter but feel free to use something smaller or larger depending on your need.
Pumpkin Scones with Candied Ginger, Pumpkin Seeds and Cranberries
1 3/4 cups pumpkin puree
2 1/2 cups flour
4 tsp baking powder
4 tbsp white sugar
1 tsp salt
1/2 butter, chilled and cubed
1/4 cup milk
2 tsp cinnamon
1/2 cup pumpkin seeds (pepitas), roasted
1/2 cup dried cranberries
2 tbsp candied ginger, finely chopped
Preheat your oven to 350 degrees Fahrenheit. Place your pumpkin seeds on a baking tray and roast for 5-6 minutes. Set aside to cool. Line two baking trays with parchment paper.
In a bowl whisk together the pumpkin puree and milk. Set aside
In a large bowl combine the dry ingredients; flour, baking powder, sugar, salt and cinnamon. Blend the cold butter into the flour mixture using your finger tips or a pastry cutter until a fine crumb forms. Add the pumpkin mixture and stir until incorporated. Add the pumpkin seeds, dried cranberries and candied ginger.
Lightly flour your board and turn your scone dough out onto it. Press the dough down until it is the desired thickness (usually about 1 inch). Cut circles out with a cookie cutter and place on the pans.
Bake for 20-25 minutes or until the tops and bottoms have browned nicely.