1 cup pumpkin puree
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon pumpkin spice
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup heavy cream
1 egg
Optional: nuts, chocolate chips
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, pumpkin spice, and salt until well combined.
Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, mix the pumpkin puree, heavy cream, and egg until smooth. Gradually add this wet mixture to the dry ingredients, stirring gently until just combined.
If desired, fold in any optional ingredients like nuts or chocolate chips.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick, then cut it into wedges or use cookie cutters for fun shapes.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-20 minutes, or until golden brown on top.
Allow the scones to cool slightly on a wire rack before serving them warm, perhaps with a pat of butter or a drizzle of maple syrup.
