Pumpkin Scones

01Method

1. 1

   Heat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or a silicone mat.

2. 2

   In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until evenly combined. Use a pastry cutter to work the cold butter into the dry ingredients until the mixture forms coarse, pea-sized crumbs.

3. 3

   Create a well in the center of the butter-flour mixture. Add the pumpkin puree, buttermilk, and pine nuts, stirring gently until the dough just comes together.

4. 4

   Dust a clean work surface with flour and turn the dough out onto it. Pat it into a roughly 1-inch-thick rectangle. Fold the dough into thirds, dust with more flour as needed, and press back down to 1 inch thick. Repeat this folding process two more times. Cut the final rectangle into 6 equal squares, then cut each square diagonally into triangles. Arrange the scones on the prepared baking sheet.

5. 5

   In a small bowl, beat the egg and milk together. Lightly brush the egg wash over the top of each scone, then scatter the remaining sugar evenly over them.

6. 6

   Bake until the scones are deep golden brown, 15 to 20 minutes. Move to a wire rack and allow to cool completely before serving.