Bakery Hack ~ Pumpkin Scones

½ cup packed light brown sugar
2 tsps. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. salt
2 to 2 ½ cups flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
½ cup roasted pumpkin puree {recipe here}, or canned pumpkin puree
1 large egg
½ cup milk


  1. Preheat oven to 400 degrees.
  2. In a medium bowl combine the dry ingredients; sugar, baking powder, cinnamon, nutmeg, and salt.
  3. If using roasted pumpkin {recipe here}, add 2 ¼ cups of the flour; if using canned pumpkin puree, add 2 cups of the flour.
  4. Cut in the butter into the dry ingredients using a bowl scraper until the mixture resembles a coarse meal.
  5. In a separate bowl combine the wet ingredients; the pumpkin, egg, and milk.
  6. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to ¼ cup more flour to prevent sticking.)
  7. Turn the dough out onto a floured surface and knead until smooth. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into 8 pieces and place on a parchment-lined sheet.
  8. Bake until golden brown, roughly 12 to 15 minutes. 
  9. Let cool on the baking sheet.