2 cups all-purpose flour (or 1:1 gluten-free flour)
1/2 cup granulated sugar (or brown sugar/coconut sugar)
1 tablespoon baking powder (or 1 tsp baking soda)
1 teaspoon ground cinnamon (or mixed spice blend)
1/2 teaspoon ground nutmeg (or omit if not available)
1/2 teaspoon salt (omit or reduce if necessary)
1/2 cup cold unsalted butter (or vegan butter/coconut oil)
1 cup canned pumpkin puree (or freshly roasted pumpkin)
1/4 cup milk (dairy or any non-dairy milk)
1 egg (or flax egg: 1 tablespoon flaxseed meal + 3 tablespoons water)
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine your flour, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk until well blended.
Cut your cold butter into small cubes and add it to the dry mixture. Use a pastry cutter or your fingers to mix until you achieve a crumbly texture.
In a separate bowl, combine the pumpkin puree, milk, and egg. Whisk until smooth. Pour the wet ingredients into the dry ingredients.
Stir gently until just combined. The dough will be slightly sticky, which is perfect for scones.
Transfer the dough to a floured surface and pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter for rounds.
Place the scones on your prepared baking sheet and bake for 15-20 minutes, or until they’re lightly golden and a toothpick comes out clean.
Allow them to cool on a wire rack before serving. You can sprinkle with powdered sugar or drizzle with a glaze if you like.
