2 cups all-purpose flour
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup cold butter, cubed
1/2 cup heavy cream
1 teaspoon vanilla extract
Optional: 1/2 cup chocolate chips or nuts
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the dry mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, heavy cream, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients and gently mix using a spatula until just combined. Be careful not to overmix!
If using, fold in chocolate chips or nuts for added flavor and texture.
Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Cut into wedges or use a round cutter.
Place the scones on the prepared baking sheet and bake for 15-20 minutes or until lightly golden brown.
Allow the scones to cool on a wire rack for a few minutes before serving warm.
