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Pumpkin Scones Recipe

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.  Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.  The mixture should look like coarse crumbs.   Stir in the raisins and pecans, if using.  In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture.  Mix just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick.  Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles).  Place the scones on the baking sheet.  Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.  Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.   Transfer to a wire rack to cool.  

Makes 8 scones.

Pumpkin Scones:

2 cups (260 grams) all purpose flour

1/3 cup (75 grams) light or dark brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/3 cup (50 grams) raisins

1/4 cup (30 grams) toasted and chopped pecans or walnuts (optional)

1/3 - 1/2 cup (80 - 120 ml) buttermilk

1/2 cup (120 ml) fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream