1 cup Pumpkin Puree (or Sweet potato puree or butternut squash puree)
2 cups All-Purpose Flour (or Whole wheat flour or gluten-free flour blend)
2 tsp Baking Powder (or Baking soda)
1 tsp Ground Cinnamon (or Apple pie spice mix)
½ tsp Nutmeg (or Allspice or cardamom)
½ cup Sugar (or Brown sugar or coconut sugar)
½ tsp Salt (or Sea salt)
½ cup Cold Butter (or Vegan butter or coconut oil)
⅓ cup Heavy Cream (or Milk or non-dairy milk)
1 large Egg (or Chia egg)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, spices, and salt.
Use a pastry cutter or your fingers to incorporate the cold butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, heavy cream, and egg. Gradually add this mixture to the dry ingredients, stirring until just combined.
Turn the dough out onto a floured surface. Gently pat it into a circle, about 1 inch thick. Cut into wedges or use a biscuit cutter for round shapes.
Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden and a toothpick comes out clean.
Allow the scones to cool on a wire rack before serving.
