Directions:
- 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-in. circle. Cut into eight 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. Yield: 8 scones.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.98 Kcal (2206 kJ) | ||
| Calories from fat | 76.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 13% | |
|---|---|---|---|
| Cholesterol | 42.06mg | 14% | |
| Sodium | 200.12mg | 8% | |
| Potassium | 168.94mg | 4% | |
| Total Carbs | 98.28g | 33% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 9.18g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 74.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 251.9 Kcal (1055 kJ) | ||
| Calories from fat | 36.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 13% | |
|---|---|---|---|
| Cholesterol | 20.1mg | 14% | |
| Sodium | 95.66mg | 8% | |
| Potassium | 80.75mg | 4% | |
| Total Carbs | 46.98g | 33% | |
| Sugars | 0.26g | 2% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 4.39g | 18% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 35.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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