recipe of the week: pumpkin scones

i am loving the flavour of pumpkin. i had a little left over pumpkin puree...not enough for muffins, cake or pie...so i decided to make some scones, something i have never tried before. they turned out light and fluffy and crunchy and flakey all at once. wow. i am having a excellent weekend for baking!

pumpkin scone

2C flour 1/3C light or dark brown sugar
1/2t ground ginger
1/2t ground cinnamon
1t baking powder
1/4t salt
1/2C cold unsalted butter, cut into pieces
1/3C buttermilk *if you don't have buttermilk follow the recipe below and make your own*
1/2C fresh or canned pure pumpkin puree (if using canned pumpkin make sure there are no spices or sugar added)

topping

1 egg mixed with a splash of milk
brown sugar for sprinkling
whole nutmeg for grating

buttermilk
1C milk mixed with 1T cider vinegar, allow to sit for 30 minutes

preheat oven to 400 degrees and line a baking tray with parchment.
sift together flour, sugar, baking powder, cinnamon, ginger and salt.
combine, in a separate bowl, buttermilk and pumpkin puree.
cut cubed butter into flour mixture using a pastry mixer or 2 knives. the mixture will eventually resemble course meal. i used my hands a bit as well when i was annoyed with the lack of progress.
combine the flour and pumpkin mixtures and gently fold until just mixed. the mixture will be very crumbly.
pour out onto a floured board and gently kneed until the dough comes together into a ball. do NOT over work the dough!
form the ball into a flat circle about 7 inches across.
cut circle in half and then each half into 3 wedges.
place wedges on baking tray, brush with egg wash, sprinkle with brown sugar and freshly grated nutmeg.
bake for 15-20 minutes or until golden brown on top.
cool on a wire rack.
serve with butter.