Pumpkin Scones

This recipe comes from Bon Appetite. What could be better than a nice cup of tea and pumpkin scone on a fall morning?

½ c sugar
2 tsp baking powder
1 TBSP pumpkin pie spice
½ tsp salt
¼ tsp baking soda
2 c flour, plus more for surface
¾ c chilled unsalted butter
½ cup chopped dried cranberries or chocolate chips
1 large egg
1 c canned pure pumpkin
1/2 c buttermilk, plus more for brushing
2 TBSP course sugar

Whisk sugar, baking powder, pumpkin pie spice, salt, baking soda, and 2 c flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and 1/2 c buttermilk.

Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet.

Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes.


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