Give this wonderful recipe a try and it’s great way to use leftover pumpkin puree.
- 3/4 cup whole-wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup pumpkin purée, well drained, canned
- 1/4 cup buttermilk
- 2 tablespoons maple syrup
- 1/2 cup chopped candied ginger
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.
2. Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.
3. Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.
4. Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.
Yield: 12 scones.