Chasing the sun :: Pumpkin Scones

{OK. I'm back. After what seemed like forever of clouds, clouds and more clouds, Someone heard my desperate prayers for sunshine and sent the clouds away. (IN SPITE OF the weather report!!) I spent so much time outside and feel much better for it. For those of you who are wondering why the gray days get me so down, it's called S.A.D. and it makes me S.A.D. Forgive me if I revel in the sunshine for the next couple of weeks. I'm chasing the sun to it's winter bed and saving up the last rays as pictures in my head. I'll share them with you!}

Pumpkins, in their deliciously orange skin, remind me of the sun, so I made some pumpkin things to warm us, as the sun does!

The recipe is one I found a few winters ago and is a favorite around here! It can be found in it's entirety here, on Joy of Baking.

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Pumpkin Scones
from Joy of Baking

Scone Dough:
2 cups (260 grams) all purpose flour
1/3 cup (72 grams) light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon (I add 1/4 tsp nutmeg and 1/8 tsp cloves. So good!)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces
1/3 cup (50 grams) white chocolate chips (or raisins)
1/4 cup (30 grams) toasted and chopped pecans (optional)
1/3 - 1/2 cup (80 - 120 ml) buttermilk (fast way to make buttermilk from milk)
1/2 cup fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)
1 teaspoon pure vanilla extract

Instructions:
Preheat oven to 400 degrees F (200 degrees C) and 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 raisins or white chocolate chips 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 four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash (see J.o.B. page for egg wash) and 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 8 scones - share them with friends (or a sicky husband who is wandering around with a blanket on his shoulders, sniffling)