Pumpkin Scones
Makes 12
2 c flour
1/2 c sugar
1 T baking powder
2 t cinnamon
1/2 t cloves
1/4 t nutmeg
1/2 t salt
6 T cold butter, cut into 24 pieces
1/2 c buttermilk + extra for brushing on top
3/4 drained pumpkin
1 egg
cinnamon sugar

Preheat oven to 450F. Pass spices and baking powder through sieve. Whisk sieved mixture with 1/2 c sugar, flour and salt. Using a food processor or pastry blender, cut butter into dry ingredients just until cut in to resemble bread crumbs with no pieces larger than peas. Transfer (if using FP) to a medium bowl. Mix pumpkin and half and half together and add all at once to dry ingredients. Gently mix with spatula until the dry ingredients are moistened. Knead gently against side of bowl with back of spatula 5-10 times.

Turn ball out onto floured surface and pat into 8″ round. Cut with floured knife into 12 wedges. Transfer wedges with spatula to baking sheet. Brush tops with half and half and sprinkle with cinnamon sugar. Bake 13 minutes or until GB&D.

I sprinkled the first 6 with plain sugar and then got the idea to use cinnamon sugar. Definitely a good idea. The dough was very wet and difficult to cut/transfer. Would eliminate 2T pumpkin next time. Using an egg would result in a cakier-Nugget-like consistency, but decided to try without to keep them A-friendly. All in all, very easy and super tasty. There’s a bit of a sour note I can’t decide if I like or not – maybe too much spice? They could stand to be a little pumpkin-y-er. Might try CI’s trick next go ’round.