Preheat 425 degrees F
Reserve 1 tablespoon sugar.
Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg in small bowl, add pumpkin, sour cream and ginger. Beat until well blended. Add pumpkin mixture to flour
mixture, stir until soft dough forms.Turn out dough onto well floured surface, knead 10 times. Roll out dough into 9 x 6 rectangle with lightly floured rolling pin. Cut dough into 6 (3 inches) squares with lightly floured knife. Cut each square diagonally in half, making 12 triangles. Place triangles 2 inches apart
on un greased baking sheet. Melt remaining 1 tablespoon butter. Brush triangles with butter, sprinkle with reserve sugar. Bake 10-12 minutes or until golden brown and wooden pick inserted in center comes out
clean. Cool on wire rack 10 minutes. Serve warm or cool completely. Makes 12 scones.