2 cups all purpose flour
1/3 cup brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins (optional)
1/4 cup toasted and chopped pecans (optional)
1/3 - 1/2 cup buttermilk
1/2 cup canned pumpkin puree
1 tsp. vanilla extract
1 large egg
1 Tbsp. milk or cream
Preheat oven to 400 degrees F and place rack in the center of the oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture 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 and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 and 1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.
Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.
*Recipe from Joy of Baking