Pumpkin Spice Scones

from Eggs on Sunday


2 cups all-purpose flour (can use 1 cup AP flour and 1 cup whole wheat pastry flour)
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
1/2 cup raisins (optional)
1/2 cup pumpkin puree
3/4 cup heavy cream
3 Tbsp maple syrup
1 tsp vanilla

Preheat oven to 425 degrees F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flours, baking powder, salt, and spices. Toss the raisins in if using.

In a liquid measuring cup, whisk together the heavy cream, pumpkin, syrup, and vanilla. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Knead it in the bowl several times to gather any dry crumbs into the dough.

Turn dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Cut into 8 wedges and place on a baking sheet (if you're freezing them, you can freeze them directly on the baking sheet, then transfer them when hard to a freezer bag.) Before baking, brush the tops with cream and sprinkle with sugar.

Bake for 15-18 minutes (about 20 minutes if frozen), and serve warm.