If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: So good, they're like dessert for breakfast. —Vicky | Things I Made Today
- 1/2 cup pure pumpkin puree
- 1/4 cup brown sugar + 2 tablespoons for topping
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 2 cups all purpose flour
- 3/4 cup unsalted butter, cold, cut into cubes
- 1 large egg
- 1/4 cup buttermilk, plus more for brushing
- In a large bowl, whisk together ¼ cup brown sugar, granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and flour. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps.
- In a medium bowl, mix together egg, pumpkin, and buttermilk. Pour into bowl with flour and stir until dough starts to form. Add a bit more flour if dough is too wet.
- Transfer dough to a lightly floured surface and shape into a 1½ inch thick disk. Cut into 8 wedges or shape into 8 circles. Transfer scones to a parchment lined baking sheet and freeze for 25-30 minutes, or overnight.
- Preheat oven to 400. Brush scones with additional buttermilk and sprinkle with 2 tablespoons brown sugar. If scones were in the freezer for 30 minutes, bake for 25-30 minutes until golden grown. If frozen overnight, bake for 30-35 minutes.