Ingredients
- 3 cups (390g) All Purpose Flour
- 1/2 cup (100g) Granulated Sugar
- 2 teaspoons (10g) Baking Soda
- 1/2 teaspoons (2.5g) Baking Powder
- 1/2 teaspoon (3g) Salt
- 1 teaspoon (2g) Cinnamon
- 1/2 teaspoon (1g) Cloves
- 3/4 cup (195g) Solid Pumpkin Pack
- 3/4 cup (6 fluid ounces) (170g) (175ml) Buttermilk
- 8 tablespoons (112g) Unsalted COLD Butter
- 1 egg beaten for the egg wash
- Optional Nuts, Raisins, Dates, Chocolate Chips- any add ins can be used for this recipe, use 1 cup total per recipe
Preparation
Step 1
Preheat the oven to 350 degrees F
In a large mixing bowl combine the flour, sugar, baking powder and soda, salt, cinnamon and cloves. Whisk to combine evenly.
Combine the buttermilk and pumpkin together.
With a cheese grater as shown in the video above, grate the cold butter into the flour mixture then rub it throughout the flour to distribute as evenly as possible but be sure not to overwork it to the point that it is greasy and starting to melt.
Add the buttermilk/pumpkin all at once and with “biscuit hands” knead the mixture smooth, be careful not to over work it. Add any additions at this stage (nuts, raisins etc…)
Press down to make the disc about 1″ thickness then cut into 6 equal wedges.
Bake in a preheated 350 degree F oven for approximately 20 minutes or until the center springs back when you gently press it.
Scones are best served room temperature and can be stored in an airtight container for up to 4 days.
You may freeze the unbaked dough wedges for up to 1 month and baked scones can be frozen as well.