Pumpkin Ginger Scones Recipe

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Mix flour brown sugar baking powder baking soda ginger cinnamon pumpkin pie spice salt and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.

Whisk pumpkin buttermilk and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon mixing just until dough comes together; do not overmix.

Transfer to a lightly floured surface and knead gently 4 to 5 times; dough will be sticky. Pat into a circle that is about 7 inches across and about 1 1/2 inches thick. Cut in half then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.

Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.

Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean about 20 minutes. Slide scones still on parchment paper onto a counter or wire rack to cool.

While cooling combine powdered sugar milk molasses ginger and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils about 5 minutes. Allow to cool partially 3 to 5 minutes. Drizzle over scones; allow icing to harden before serving.