Pumpkin Ginger Scones

 (makes 8)

• 2 c flour
• 7 tbsp plus 1 tsp sugar, divided
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp each: salt, ginger
• 1/4 tsp baking soda
• 5 tbsp cold butter, divided
• 1 large egg, lightly beaten
• 1/4 c canned pumpkin
• 1/4 c sour cream

1. In a large bowl, combine the flour, 7 tbsp sugar, baking powder, salt, ginger, and baking soda
2. Cut in 4 tbsp butter until it resembles coarse crumbs
3. Combine the egg, pumpkin, and sour cream
4. Stir into dry ingredients just until just moistened
5. Turn onto a lightly floured surface
6. Knead 10 times
7. Pat into an 8" circle
8. Cut into 8 wedges and place on a greased baking sheet
9. Melt remaining butter 
10. Brush over dough
11. Sprinkle with remaining sugar
12. Bake at 425 for 15-20 minutes or until golden brown