Chef John's Pumpkin Scones

Ingredients

• 3/4 cup sall-purpose flour
• 1/4 cup white sugar
• tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• tablespoon scold, unsalted butter, cut into piece s
• 1/2 cup pumpkin puree
• 1/3 cup buttermilk
• 1/3 cup toasted pine nuts
• tablespoon sall-purpose flour, or more as needed
• egg
• teaspoon milk
• teaspoon white sugar

Instructions

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.

Tips

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.