Pumpkin Spice Scones

• 2 cups all-purpose flour
• 13 cup sugar
• 1 tablespoon baking powder
• 34 teaspoon cinnamon
• 14 teaspoon freshly grated nutmeg
• 12 teaspoon fine sea salt
• 38 cup cold unsalted butter, shredded
• 1 large egg
• 13 cup pumpkin puree (not pumpkin pie filling)
• 13 cup heavy cream, plus
• 1 tablespoon heavy cream
• 2 teaspoons turbinado sugar

1. Preheat the oven to 425?F.
2. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
3. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Blend together the egg, pumpkin puree and 1/3 cup of the cream in a small bowl, add to the flour mixture and stir until just combined.
5. Transfer to a work surface and knead a few times until the dough just holds together.
6. Pat the dough into a 6-inch wide, 1 1/2-inch thick circle and cut into 8 wedges.
7. (Chef's Note: Work quickly and with a light touch to prevent the butter in the pastry from melting.)
8. Arrange the scones a couple of inches apart on a parchment-lined baking tray.
9. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar.
10. Bake for 13 to 15 minutes, or until golden brown.
11. Scones keep for a day or two in a tightly sealed container in a cool, dry place.

flour, sugar, baking powder, cinnamon, nutmeg, salt, cold unsalted butter, egg, pumpkin puree, heavy cream, heavy cream, turbinado sugar

Taken from www.food.com/recipe/pumpkin-spice-scones-516106 (may not work)