Pumpkin scones with candied ginger

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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These lovely fall scones are spiced with cinnamon and laced with candied ginger. The perfect way to herald in pumpkin season.

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Ingredients

2 ¼ cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon sea salt

½ teaspoon ground cinnamon

¼ cup sugar

½ cup salted butter, chilled

1 egg

¾ cup buttermilk (¾ cup milk with 1 tablespoon white vinegar)

½ cup canned pumpkin

1 teaspoon vanilla

¼ cup chopped candied ginger, optional

Icing

1 cup icing sugar

2 teaspoons 35% whipping cream

½ teaspoon vanilla

Pinch sea salt

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Preparation

Preheat oven to 400°F. In large bowl, whisk together flour, baking soda, salt, cinnamon, and sugar. Using box grater, grate butter into flour until mixture resembles coarse meal.

In separate bowl, whisk together egg, buttermilk, pumpkin and vanilla. Pour over flour mixture. (If using candied ginger add it here) stir with fork until dough just comes together. You can either bake in a 8-inch round and cut into wedges after baking, or scoop batter with 1/2-cup measuring and drop onto parchment-lined baking sheet, leaving space between scones. Bake until golden, about 18 to 20 minutes. Transfer to rack and let cool.    

For icing, place all ingredients in small bowl, mix well and place into piping bag. You can make a piping bag by cutting a diagonal opening at one corner of plastic bag, placing icing inside and squeezing icing out the bottom. Pipe icing onto scones and allow to cool.