4 c flour

1 cup brown sugar

½ tsp ground ginger

1 tsp nutmeg

½ tsp allspice

1 tsp ground cinnamon

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup cold unsalted butter

2/3 cup buttermilk

1 cup pumpkin puree (no spices or sugar added)

2 tsp vanilla extract

Mix together flour, sugar, spices baking powder, baking soda and salt in a large bowl.  Cut butter into small pieces and cut into flour.  Mixture should look like coarse crumbs.  In a separate bowl mix together the pumpkin, buttermilk and vanilla.  Add to flour mixture and mix until the dough comes together (don’t overmix)

Transfer to a lightly floured surface and knead gently 3-4 times, then pat/shape dough into a circle about 1 ½ inches thick.  Slice in half, then cut each half into 3 equal pie-shaped wedges.  Brush with egg glaze (1 egg beaten with 1 Tbsp milk) and sprinkle with Turbinado sugar (Sugar in the Raw)

Bake on a cookie sheet for 375° for 20 minutes, or until a toothpick comes out clean.  Makes 12 scones.

Optional: add white chocolate chips and/or chopped pecans.

¼ cup (half stick) butter, softened

¼ cup pumpkin puree

1 Tbsp brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp allspice