Pumpkin Scones

Another pumpkin recipe for October:

Pumpkin Scones

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