2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup cold butter
1/2 cup pumpkin puree
1/4 cup milk (or plant-based milk)
1/4 cup chocolate chips or nuts (optional)
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, salt, and cinnamon until well combined.
Add the cubed cold butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mix resembles coarse crumbs.
In a separate bowl, mix together the pumpkin puree and milk until smooth. Pour this into the dry ingredients mixture and gently fold until just combined.
If you’re using chocolate chips or nuts, gently fold them into the dough.
Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into 8 wedges (like a pie).
Place the scones on the prepared baking sheet, leaving some space between each one.
Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm, and enjoy!
