Ingredients
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1/2 cup
pure pumpkin puree
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1/4 cup
brown sugar + 2 tablespoons for topping
-
1/4 cup
granulated sugar
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2 teaspoons
baking powder
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1 teaspoon
ground ginger
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1/2 teaspoon
ground nutmeg
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
Kosher salt
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1/4 teaspoon
ground cloves
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1/4 teaspoon
baking soda
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2 cups
all purpose flour
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3/4 cup
unsalted butter, cold, cut into cubes
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1
large egg
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1/4 cup
buttermilk, plus more for brushing
Directions
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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.
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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.
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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.
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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.
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