Ingredients
2 cups all-purpose flour7 tablespoons plus 1 teaspoon sugar, divided2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon baking soda5 tablespoons cold butter, divided1 large egg, lightly beaten1/4 cup canned pumpkin1/4 cup sour cream
Preparation
In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.
Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar.
Bake at 425° for 15-20 minutes or until golden brown. Serve warm.
