Pumpkin Ginger Scones

2 cups all purpose flour
7 Tbl plus 1 tsp sugar, divided
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp baking soda
5 Tbl cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

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 inch circle. Cut into 8 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

I mixed mine up in my food processor. Soo much easier.

Enjoy!