Chef John's Pumpkin Scones Recipe

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk together 1 3/4 cup flour 1/4 cup sugar baking powder baking soda and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

Make a well in the center of the flour-butter mixture. Stir in pumpkin puree buttermilk and pine nuts until just combined.

Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds sprinkle with more flour as needed and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.

Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.

Bake in the preheated oven until golden brown 15 to 20 minutes. Transfer to a wire rack to cool completely.