Pumpkin Scones

1. In a large mixing bowl combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.

2. Add cubes of cold butter in to dry ingredients, cut in with a pastry cutter. Cut until mixture is mostly combined and crumbly. It’s OK to have some visible chunks of butter.

3. In a small mixing bowl combine wet ingredients: pumpkin, egg, and buttermilk. Whisk to combine.

4. Make a well in the center of the dry ingredients, pour wet mixture into the well. With a large spatula stir together until everything holds together. Be careful not to over mix.

5. Now fold in pecans, candied ginger, and cinnamon chips.

6. Line two baking sheets with parchment paper, lightly dusted with flour. Split dough in two. Shape and pat each section of dough in to a 6-8 inch circle, each circle should be about 3/4 inch thick. Brush each circle with milk and sprinkle with raw sugar.

7. Using a serrated knife cut each circle into 6 pieces, like a pie. Carefully pull the wedges away from the center to separate them just a little bit.

8. Place the pans in freezer for 30 minutes uncovered. Preheat oven to 425 degrees F.

9. Remove from freezer and place in oven for 20-25 minutes. When done, they should be golden brown and a toothpick inserted in center of scone should come out clean, no wet crumbs. Edges of scone should look baked through not doughy at all.

These scones are great with or without the icing, I’ll leave that one up to you! If you want to ice them, just mix together the icing ingredients and drizzle onto the warm scones.