Curried Pumpkin and Ginger Scones

Directions

1. 1

   3 Cups King Arthur Unbleached All-Purpose Flour 1 Tablespoon baking powder 1/2 Teaspoon baking soda 3/4 Teaspoon salt 1/2 Cup crystallized g

2. 2

   Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs

3. 3

   In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream till smooth

4. 4

   Add this to the dry ingredients, stirring till just combined

5. 5

   Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10-inch square about 1/2 to 3/4 inches thick

6. 6

   Cut the large square into 2-inch squares, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch betw

7. 7

   Bake the scones in a preheated 425°F oven for 20 minutes, or until they're golden brown

8. 8

   Remove them from the oven, and serve them warm, or at room