I was hoping to start cleaning the house in preparation for D1's homecoming, but my movement was hampered by a late-week accident at work. Or at least that's what I'm using as my excuse.
I took two friends out for brunch yesterday as a belated celebration for a milestone birthday. By the time I got home, it was late in the afternoon and I had tons of crap to put away (Costco trip).
All the brunch pigging out rendered me unable to cook dinner. The Help graciously offered to get dinner for himself. While he was gone, I discovered a small package of pureed kabocha. Imagine The Help's surprise when he came back to me actually baking something. . .too full to eat, too sore to clean. . .but not too tired to bake!
What I love most about these scones is the strong, bold ginger flavor. I also love the flavor surprise when the candied ginger isn't processed too fine. I've made this with expensive candied ginger nuggets as well as with the candied ginger sold in the asian preserves section. Both types of ginger will work with this recipe. Buy the cheaper one.
click on recipe title for printable recipe
1/4 c sour cream
1/4 c pureed kabocha (or any type of winter squash)
6 tbsp sugar
1/4 c coarsely chopped candied ginger
2 c flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp cinnamon
4 tbsp cold butter
1/2 tbsp butter, melted
1/2-1 tsp turbinado (coarse) sugar (may use granulated sugar if turbinado sugar isn't available)
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine sour cream, kabocha and egg. Set aside. Pulse sugar and candied ginger together in a food processor until ginger is finely chopped. Add flour. Sift salt, baking powder, baking soda, and spices into bowl of food processor. Pulse until spices are evenly distributed. Add cold butter, and pulse until butter pieces are thoroughly incorporated into dry ingredients. Add to sour cream mixture. Stir only until mixture clumps together. Turn onto floured board and knead a few times. Pat into an 8" circle. Cut into 8 wedges. Place on parchment paper, leaving 1/4" space between wedges. Bake for 18 minutes. Remove to a wire rack to cool.