2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup granulated sugar
1/2 cup unsalted butter, cubed
1 cup canned pumpkin puree
3/4 cup heavy cream
Preheat your oven: Set your oven to 400°F (200°C).
Prepare baking sheet: Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until well combined.
Add butter: Add cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Add pumpkin and cream: Stir in the pumpkin puree and heavy cream. Mix until just combined; be careful not to overmix.
Shape the dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
Cut into scones: Use a sharp knife or a pizza cutter to slice the dough into wedges or use a round cutter for a classic scone shape.
Chill (optional): Refrigerate the shaped scones for 15-20 minutes for better structure during baking.
Bake: Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown on top.
Cool: Let them cool on a wire rack for a few minutes before serving.
