Pumpkin Scones

Well, today marks my first day as a free woman from a company I was devoted to for over 2 years.  Originally, I had planned to bring these scones in today to share with everyone, as I did on occasion after baking something.  That's not happening, so I plan to eat all of them out of spite!

These scones are pumpkin flavored!
The recipe is adapted from Nigella Lawson's Buttermilk Scones recipe that I had posted a few years ago.

Pumpkin Scones

Ingredients

3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons brown sugar

1 teaspoon pumpkin pie spice
6 tablespoons cold butter
3/4 cup buttermilk

1/2 cup pumpkin purée
1 egg, beaten, for an egg wash (optional)
1 large lipped baking sheet or half sheet pan
Pumpkin shaped cookie cutter, or 2" biscuit cutter

1. Preheat the oven to 425°F and line a large lipped baking sheet with parchment paper
2. Put the flour into a bowl with the baking soda, cream of tartar, brown sugar, and pumpkin pie spice
3. Chop the butter into pieces and drop it into the dry ingredients 
4. Rub the butter into the flour until it's crumbly, and then add the pumpkin and the buttermilk, working everything together to form a dough
5. Lightly flour your work surface 
6. Pat the dough into a round-edged oblong about 1 3/4 inches thick and cut out the scones with your cutter of choice
7. Arrange the scones fairly close together on your lined baking sheet, and brush with beaten egg (to give golden tops)
8. Bake for 12 minutes, by which time the scones will be dry on the bottom and have a relatively light feel 
9. Remove them to a wire rack to cool