Pumpkin Scones

• 1/2 cup pure pumpkin puree
• 1/4 cup brown sugar + 2 tablespoons for topping
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 2 cups all purpose flour
• 3/4 cup unsalted butter, cold, cut into cubes
• 1 large egg
• 1/4 cup buttermilk, plus more for brushing

1. In a large bowl, whisk together 1/4 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.
2. 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.
3. Transfer dough to a lightly floured surface and shape into a 11/2 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.
4. 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.

pumpkin puree, brown sugar , granulated sugar, baking powder, ground ginger, ground nutmeg, ground cinnamon, kosher salt, ground cloves, baking soda, flour, unsalted butter, egg, buttermilk

Taken from food52.com/recipes/65305-pumpkin-scones (may not work)