Pumpkin Scones

• 3-1/4 cups Flour
• 1/3 cups Sugar
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 Tablespoons Pumpkin Pie Spice
• 1/4 teaspoons Nutmeg
• 3/4 cups Cold Butter
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 1/2 cups Pureed Pumpkin
• Melted Butter, For Brushing Scones
• Coarse Sugar, For Sprinkling On Top

1. Preheat oven to 425F.
2. In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk, vanilla, and and pumpkin. Add any extras in, such as pumpkin spice chips or chopped candy corn Kisses. Turn onto a lightly floured surface and knead gently.
3. Divide in half and pat into 7-inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 wedges.
4. Bake at 425F for 13 to 15 minutes.

flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, ubc, butter, buttermilk, vanilla, pumpkin, butter, sugar

Taken from tastykitchen.com/recipes/breads/pumpkin-scones-2/ (may not work)