Another pumpkin recipe for October:
2 cups all purpose flour
1/3 cup brown sugar
1/2 teaspoons each, ginger and cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cut into pieces
1/3 cup buttermilk
1/2 cup fresh or canned pure pumpkin
1 teaspoon vanilla extract
Course sugar for sprinkling (optional)
Preheat oven to 400 degrees F
In a large bowl, stir together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs.
Add the combined remaining ingredients and mix just until the dough comes together. Do not over-mix.
Transfer to a lightly floured surface and knead dough gently four or five times. Pat the dough into a 7 inch round.
Cut this circle in half, then cut each half into 3 wedges. Place the scones on the baking sheet and sprinkle a little coarse sugar, if desired.
Bake for about 20 minutes or until golden brown. Cool on wire rack