- 1 3/4 cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into pieces
- 1/2 cup pumpkin puree
- 1/3 cup buttermilk
- 1/3 cup toasted pine nuts
- 2 tablespoons all-purpose flour, or more as needed
- 1 egg
- 1 teaspoon milk
- 1 teaspoon white sugar
- 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.
Chef John's Pumpkin Scones, recipe