Flaky and irresistible pumpkin scones that are nothing like store-bought. They're flavorful, moist, and embody everything you love about the autumn season.
Whisk together the flour, baking powder, salt, and spices together in a large bowl.
Use a pastry cutter or your hands to cut in the butter into the flour until the mixture resembles large crumbs.
Mix together the pumpkin, cream, sugar, and egg together in a separate bowl.
Form a well in the middle of the flour mixture and add the wet ingredients. Fold in the wet ingredients into the flour. Do not over mix and bring the dough together to form a ball.
Transfer the dough to a floured surface and squish down the ball to form a disc shape about 7 - 8 inches in diameter.
Cut the disc into 8 triangles and gently separate the triangles.
Cover the scones in plastic wrap and freeze for about 30 minutes.
While it is int he freezer, preheat your oven to 425 F and line a baking sheet with parchment paper.
Remove the scones and place on the parchment paper.
Brush with the milk or cream and top with turbinado sugar. Bake for about 18 - 20 minutes. or until the edges are a light golden brown. Transfer to a wire rack to cool completely.