|Source: From the The Cheese Board|
|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
Delicious, moist, scones for a fall treat!
Preheat oven to 375. Sift the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg together in a large bowl. Add the salt and sugar and stir until combined. Add the butter and cut in until it is the size of small peas. Add the pumpkin mixture. Mix briefly with a spoon until the ingredients come together. Turn onto a floured surface and gently knead 3-5 times.
To shape, EITHER shape the dough into balls about 2 1/4" in diameter (they should have a rough, rocky exterior) and place on a baking sheet covered with parchment paper about 2" apart, OR pat dough into a circle, slice into wedges, and place on baking sheet.
Bake for 25-30 minutes, until golden brown.