Recipe - Curried Pumpkin And Ginger Scones

3 cup King Arthur Unbleached
allpurpose Flour
1 tablespoon Baking powder
One half teaspoon Baking soda
Three fourths teaspoon Salt
One half cup Chopped crystallized ginger
One half teaspoon Curry powder
One fourth teaspoon Turmeric (optional; for
color)
5 tablespoon Sugar
1 Stick (One half cup) cold butter
or margarine, cut into
eight pieces
One half cup Cooked; puréed pumpkin or
squash (canned is fine)
1 cup Buttermilk; plain yogurt or
sour cream (lowfat or
nonfat is fine)

In a mediumsized mixing bowl, whisk together the flour, baking powder,
baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter
with a pastry blender, your fingers, or with an electric mixer, until the
mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin or squash and buttermilk,
yogurt or sour cream till smooth. Add this to the dry ingredients, stirring
till just combined.

Turn the dough out onto a lightly floured work surface, and pat or roll it
into a 10inch square about One half to Three fourths inches thick. Cut the large square
into 2inch squares, and transfer them to a parchmentlined or lightly
greased baking sheet, leaving about an inch between scones.

Bake the scones in a preheated 425°F oven for 20 minutes, or until they're
golden brown. Remove them from the oven, and serve them warm, or at room
temperature. Yield: 25 scones.

From King Arthur's recipes, submitted by Jack Dickson Posted to KitMailbox
Digest by wsmann@juno.com (William S Mann) on Aug 19, 1997