2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
3 ounces (¾ stick) cold unsalted butter, shredded
1 large egg
1/3 cup pumpkin puree
1/3 cup plus 1 tablespoon heavy cream
2 teaspoons Turbinado sugar
Preheat the oven to 425˚F. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Blend together the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl, add to the flour mixture, and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 ½-inch thick circle and cut into 8 wedges. Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar. Bake for 13 to 15 minutes, or until golden brown.
Makes 8 scones. Work quickly and with a light touch to prevent the butter in the pastry from melting. Serve warm, possibly with clotted cream. Scones keep for a day or two in a tightly sealed container in a cool, dry place.