Curried Pumpkin and Ginger Scones

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped crystallized ginger
1/2 teaspoon curry powder
1/4 teaspoon turmeric (optional, for color)
5 tablespoons granulated sugar
1/2 cup (1 stick) cold butter or margarine, cut into eight pieces
1/2 cup cooked, pureed pumpkin or squash (canned is fine)
1 cup buttermilk, plain yogurt or sour cream (low-fat or nonfat is fine)

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream till smooth. Add this to the dry ingredients, stirring till just combined.

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

Bake the scones in a preheated 425°F oven for 20 minutes, or until they're golden brown. Remove them from the oven, and serve them warm, or at room temperature.

Yield: 25 scones.

Recipe and photograph provided courtesy of King Arthur Flour.