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Ingredients
- 3 cups all-purpose flour
- 2/3 cup plus tbsp sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp chopped crystallized ginger
- 4 tbsp cold unsalted butter, cut into small cubes
- 1 cup canned solid-pack pumpkin
- 3/4 cup buttermilk
- 1 egg
- 3/4 cup regular or golden raisins
Details
Servings 9
Preparation time 15mins
Cooking time 31mins
Preparation
Step 1
Heat oven to 400°. Line a baking sheet with parchment paper or a silicone baking-sheet liner.
Combine flour, 2/3 cup of the sugar, baking powder, baking soda, salt and 1/2 tsp ginger in a large bowl.
Add butter; mix with pastry blender until mixture resembles coarse crumbs. In a small bowl, whisk together pumpkin, buttermilk and egg. Gently stir into dough, along with raisins.
Drop dough by 1/2 cupfuls onto prepared sheet, about 2 inches apart. In a small bowl, stir together remaining tbsp sugar and remaining 1/2 tsp ginger. Sprinkle sugar-ginger mixture evenly over dough.
Bake for 16 minutes or until golden brown. Remove to wire rack and let cool slightly. Serve warm or at room temperature.
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