PUMPKIN BUTTERMILK SCONES

PUMPKIN BUTTERMILK SCONES image

Number Of Ingredients 14

2c flour
1/3c brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2c cold unsalted butter cut into pieces
1/3c raisins
1/4c toasted and chopped walnuts
1/3-1/2c buttermilk
1/2c pumpkin
1 tsp pure vanilla extract
eggwash

Steps:

oven 400 large bowl, whisk flour, sugar, bp, bs, and salt. Blend small pieces of butter into flour mix 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, then add the mixture to the flour. Mix just until the dough comes together. Do not overmix. Transfer to a lightly floured surface and dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut cricle in half, then cut each half into four wedges. Eggwash before baking. Use a double baking sheet to prevent over browning of bottoms. Bake 20 min, until golden brown.