Chef John's Pumpkin Scones

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

3. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.

4. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.

5. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.

6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

   

Cook's Note:

Make a simple glaze for these scones by whisking together1 teaspoon milk, 2 tablespoons confectioners' sugar, and 2 teaspoons maple syrup until smooth. You may need to add some more milk or sugar, depending on how thick you want the glaze.