Nutmeg Scones with Ginger Butter

Ingredients

• 2 cups flour
• 1/3 cup packed brown sugar
• 2 tsp baking powder
• 1 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, chilled and cubed
• 1 cup sour cream
• 2 tsp sugar
• Ginger Butter

Directions

1. Preheat oven to 425°F.  Combine first 6 ingredients (flour through salt) in a bowl.  Cut in butter with a pastry blender until mixture is crumbly.  Add sour cream and stir just until combined.  Dough will be soft. 
2. Turn dough out onto a lightly floured surface.  Knead dough gently 5 times. Roll out dough into a 4x10 inch rectangle.  Using a knife, cut dough into 10 squares.  Sprinkle tops with sugar.  Place on an ungreased cookie sheet. 
3. Bake for 15 – 20 minutes or until golden brown.  Serve with Ginger Butter.

Ingredients

• 3/4 cup butter, softened
• 3 tbsp finely chopped drained preserved ginger
• 2 tsp syrup for preserved ginger

Yield: Makes about 1 cup.

Directions

1. Using medium speed of an electric mixer, beat together all ingredients until fluffy.  Cover and refrigerate for up to 1 week.