1 cup pumpkin puree (Canned or homemade)
2 cups all-purpose flour (Whole wheat flour or almond flour)
1 tablespoon baking powder (Baking soda with acid)
1/2 cup brown sugar (Coconut sugar or maple sugar)
1/2 teaspoon salt (Himalayan salt or sea salt)
2 teaspoons ground cinnamon (Mix of nutmeg or ginger for variation)
1/2 cup unsalted butter, cold and cubed (Vegetable oil or coconut oil for dairy-free)
1 beaten egg (Flax egg for vegan option)
1/4 cup heavy cream (Milk or plant-based milk for lighter scone)
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, and any additional spices.
Add the cold, cubed butter into the dry ingredients and work it into the flour until the mixture resembles coarse crumbs.
In a separate bowl, mix together pumpkin puree, beaten egg, and heavy cream. Pour the wet mixture into the dry ingredients, stirring just until combined.
Turn the dough out onto a lightly floured surface, gently knead a couple of times to bring it together, and pat it into a circle about 1 inch thick.
Cut the dough into wedges and place them on the prepared baking sheet. Brush the tops with additional cream.
Bake in the preheated oven for 15-20 minutes until golden brown. Let cool for a few minutes before transferring to a wire rack.
Serve warm with butter, cream cheese, or your favorite jam.
