Pumpkin Scones   

Preheat oven to 400
place rack in middle of oven. 
Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. 
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. 
The mixture should look like coarse crumbs.  
Stir in the chopped white chocolate and pecans, if using.
 
In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. 
Mix just until the dough comes together.
Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently 4 or 5 times
and then pat the dough into a circle that is about 7 inches round and about 1-1/2 inches thick. 
Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). 
Place the scones on the baking sheet. 
Brush the tops of the scones with the egg wash
Sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. 
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  
Transfer to a wire rack to cool. 

Makes 6 scones.
 
 Scone Dough:

2 cups all purposeflour
1/3 cup light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup  cold unsalted butter, cut into pieces
1/3 cup  choppedwhite chocolate (optional)
1/4 cup  toasted and chopped pecans (optional)
1/3 cup  buttermilk
1/2 cup fresh or canned purepumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract

Egg Wash:

1 large egg
1 tablespoon milk or cream
Submitted by Tara