Pumpkin Ginger Scones

Here is the recipe for the pumpkin scones my roommate made for the pumpkin week:

from the Taste of Home Magazine

Pumpkin Ginger Scones
2 c flour
7 tbsp + 1 tbsp sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp baking soda
5 tbsp cold butter, divided
1 egg, lightly beaten
1/4 c. canned pumpkin
1/4 c. sour cream

In a large bowl, combine the flour, 7 tbsp sugar, baking powder & soda, and spices. Cut in 4 tbsp butter until mixture resembles coarse crumbs. Combine egg, pumpkin, and sour cream. Stir into dry ingred until just moistened.

Turn on a floured surface; kneed 10 times. Pat into an 8 in circle. Cut into 8 wedges. Separate wedges and place onto greased baking sheet. Melt remaining butter, brush over dough, sprinkle with sugar.

Bake at 425 F for 15-20 min or until golden brown.