2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 cup pumpkin puree
1/4 cup heavy cream
1/4 cup sour cream
1/2 cup butter (cold)
Preheat your oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
Cut in the butter: Add the cold butter to the dry mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Add wet ingredients: In a separate bowl, mix the pumpkin puree, cream, and sour cream until smooth. Combine it with the dry ingredients, stirring gently until just moistened.
Form the scones: Turn the dough onto a floured surface, form it into a disk about 1 inch thick, and cut it into wedges or use cookie cutters for fun shapes.
Brush with cream: Brush the tops of the scones with a little extra cream to ensure a golden brown finish.
Bake: Place the scones on the prepared baking sheet and bake for about 15-20 minutes or until they are golden and a toothpick comes out clean.
Cool and enjoy: Allow the scones to cool on a wire rack for a few minutes before serving warm or at room temperature.
