Curried Pumpkin (or squash) and Ginger Scones

3 cups All-Purpose Flour (consider using 1 c. wheat flour)
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 c chopped crystallized ginger
1/2 tsp curry powder
1 tsp chopped or grated fresh ginger (or 1/2 tsp dried)
1/4 tsp turmeric (optional, for color)
5 tbsp granulated sugar
1/2 c (1 stick) cold butter or margarine
1/2 c 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. Feel free to use your hands to blend, just don't overmix.

Turn the dough out onto a lightly floured work surface, and pat or roll it into a 9x12-inch (approx.) rectangle about 1/2 to 3/4-inch thick. Cut into 3-inch squares, and cut those diagonally into triangles. Transfer triangles 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. (caution! do not overcook or they'll be dry and less tasty!) Remove them from the oven, and serve them warm, or at room temperature, with honey, jam, cream cheese or plain.

Yield: 24 scones.

Based on the recipe found at King Arthur Flour.