½ cup pure pumpkin puree (if starting from real pumpkin, see instructions, otherwise canned is fine)
¼ cup brown sugar, + 2 tablespoons for topping
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon Kosher salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all purpose flour
¾ cup unsalted butter, cold, cut into cubes
1 large egg
¼ cup buttermilk, plus more for brushing
Instructions
If starting from real pumpkin:
Preheat oven to 400F.
Cut pumpkin in half and scoop out the seeds. Place pumpkin, cut sides down, on a lightly oiled baking sheet. Bake for 45-60 minutes until tender.
Let cool slightly, then scrape out flesh. Puree in a food processor until smooth, adding a splash of water if needed.
Measure out ½ cup, reserve the rest for another use.
To make the scones:
In a large bowl, whisk together ¼ cup brown sugar, granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and flour. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps.
In a medium bowl, mix together egg, pumpkin, and buttermilk. Pour into bowl with flour and stir until dough starts to form. Add a bit more flour if dough is too wet.
Transfer dough to a lightly floured surface and shape into a 1½ inch thick disk. Cut into 8 wedges or shape into 8 circles. Transfer scones to a parchment lined baking sheet and freeze for 25-30 minutes, or overnight.
Preheat oven to 400. Brush scones with additional buttermilk and sprinkle with 2 tablespoons brown sugar. If scones were in the freezer for 30 minutes, bake for 25-30 minutes until golden grown. If frozen overnight, bake for 30-35 minutes.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/11/09/pumpkin-scones/