How to Make Pumpkin Scones

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup buttermilk 
• 1  eggs 
• 2 tablespoons flour all-purpose as needed
• 1 teaspoon milk 
• 0.3 cup pinenuts toasted
• 0.5 cup pumpkin puree 
• 0.3 teaspoon salt 
• 6 tablespoons butter unsalted cold cut into pieces
• 1 teaspoon sugar white

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• pastry cutter

Directions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined.
3. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
4. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
5. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times.
6. Cut final rectangle into 6 equally-sized squares.
7. Cut each square into triangles and transfer the scones to the prepared baking sheet.
8. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash.
9. Sprinkle 1 teaspoon sugar over scones.
10. Bake in the preheated oven until golden brown, 15 to 20 minutes.
11. Transfer to a wire rack to cool completely.