(Adapted from joyofbaking.com)
2 cups flour
1/3 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins
1/4 cup toasted and chopped pecans (cooled)
1/3 cup buttermilk
1/2 cup pumpkin (not pre-spiced)
1 teaspoon vanilla
Egg Wash:
1 large egg, beaten together with 1 tablespoon milk or cream
Preheat oven to 400 degrees and place rack in the middle of oven. Like baking sheet with parchment paper.
In a large bowl, stir flour, sugar, spices, baking powder, baking soda and salt. Cut butter into small pieces and blend with dry ingredients with a pastry blender or two knives. Stir in raisins and pecans.
Mix buttermilk, pumpkin and vanilla together in a smaller bowl. Add to larger bowl and mix just until dough comes together. Turn onto lightly floured counter and knead four or five times.
Mold dough into a seven inch circle about an inch and a half thick. Cut circle in half and then cut each half into thirds, forming six scones. Place scones on baking sheet close to each other, but not touching. Brush with egg wash and sprinkle the tops with granulated sugar. Bake for about 20 minutes or until golden brown and a toothpick inserted in center comes out clean.
Cranberry Butter
1/4 cup softened butter
2 tablespoons cranberry sauce, at room temperature
Combine butter and cranberry sauce in a mini-food processor and mix until well blended.
