2 c. flour
1/3 c. light or dark brown sugar
1/2 t. ginger
1/2 t. cinnamon
1 t.baking powder
1/4 t. baking soda
1/4 t. salt
1/2 c. cold butter, cut into pieces
1/4 c. toasted and chopped pecans or walnuts
1/2 c. buttermilk or yogurt and milk mixed together
2/3 c. pumpkin puree
Preheat oven to 400 degrees F and place rack in middle of oven. In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the nuts, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.