Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups all purpose flour
  • ¼ cup brown sugar (packed )
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup butter
  • ¾   cup cinnamon chips
  • 2 eggs (lightly beaten)
  • ½ cup canned pumpkin
  • ½ cup buttermilk
  • 1 egg (lightly beaten)
  • 1 tablespoon water

Instruction

  • Preheat oven to 400°F.
  • Arrange the oven rack to the middle position and line baking sheet with parchment paper.
  • Set aside.
  • In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt. 
  • Using a pastry blender, cut in butter until soft crumbs form.
  • Add cinnamon chips and stir to combine. 
  • Make a well in the center of the dry mixture and set aside.
  • In a medium mixing bowl, whisk together the eggs, pumpkin and half and half.
  • Pour the wet ingredients into the center well of the dry mixture and stir until just moistened, being careful not to overmix.
  • Turn dough out onto very well-floured surface and knead 10-12 times or so until surface of the dough smooth.
  • Pat or gently roll into an 8-inch circle.
  • Cut into 8 wedges and place about 2 inches apart on prepared baking sheet.
  • Combine the egg with 1 tablespoon water and lightly brush on the top of wedges.
  • Bake 15-20 minutes or until golden brown.
  • Remove from oven and allow to cool on pan 5-10 minutes then transfer to wire rack to finish cooling.
  • Store baked scones in the freezer in an air tight container for up to one month.