Pumpkin Scones

Ingredients

• 2 3/4 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/2 cup cold butter
• 1 cup cinnamon chips OR chocolate chips
• 2/3 cup canned pumpkin
• 2 large eggs
• Cinnamon sugar

Directions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly. (Don't worry if there are butter chunks larger than others) Stir in the chips, if desired.
2. In a separate mixing bowl, whisk together the pumpkin and eggs till smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.
3. Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment or pan.
4. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added the chips). The circles should be about 3/4" thick. Brush each circle with milk, and sprinkle with cinnamon sugar, if desired.
5. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
6. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2-inch space between them, at their outer edges.
7. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 400 degrees Fahrenheit. 
8. Bake the scones for 22-24 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
9. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.