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Ginger-Pumpkin Scones

The new season of Downton Abbey makes us crave tea and scones while we watch our series DVDs. Ginger spices up these scones, while pumpkin substitutes for the more traditional heavy cream. We think the Dowager Countess would ask for seconds on these!
Makes 12 scones


  • 2-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup chilled butter, cut into small cubes
  • 1 cup minced crystallized ginger
  • 1 cup chocolate chips or cinnamon chips (optional)) 
  • 2/3 cup canned pumpkin (not pumpkin pie filling) 
  • 2 large eggs
  • milk and coarse white sparkling sugar, for topping (optional)


In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices. Work in the butter cubes just until mixture is unevenly crumbly; you should be able to see small bits of butter in the mixture. Stir in the chopped ginger and chips, if you're using them.
In a separate mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin mixture to the dry ingredients. Stir until all is moistened and holds together. Use your hands to knead the dough in the bowl, about 6 folds, to incorporate the dough into a coherent ball. Divide dough in half.
Line a large baking sheet with parchment. Pat each half of dough into a circle about 3/4-inch thick. Brush each circle with milk, and sprinkle with coarse white sparkling sugar, or cinnamon sugar, if desired.
Using a knife, slice each circle into 6 wedges. Carefully pull the wedges apart from each other to separate them just a bit; there should be about 1/2 inch between the wedges.
Place the pan of scones in the freezer or refrigerator for 30 minutes, uncovered. While the scones chill, preheat the oven to 425 degrees. Bake the scones for 22 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.
Remove scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
For another Downton-inspired recipe, try our Earl Grey Tea Cookies.