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Ingredients

2 cups all-purpose flour ⅓ cup brown sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground ginger ½ teaspoon ground cinnamon ½ teaspoon pumpkin pie spice ¼ teaspoon salt ⅛ teaspoon ground nutmeg ½ cup unsalted butter, cut into pieces ⅓ cup raisins ¼ cup chopped toasted pecans ½ cup pure pumpkin puree ⅓ cup buttermilk, or more as needed 1 teaspoon pure vanilla extract 1 large egg 1 tablespoon milk 1 tablespoon coarse sugar, or as needed ½ cup powdered sugar, or as needed 2 tablespoons milk 1 tablespoon molasses ½ teaspoon ground ginger ⅛ teaspoon ground cinnamon

Nutrition Info

363 calories carbohydrate: 52.7 g cholesterol: 54.6 mg fat: 15.2 g fiber: 2 g protein: 5.4 g saturatedFat: 7.9 g servingSize: - sodium: 277.7 mg sugar: 25.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg together in a large bowl. Cut the butter into the flour mixture with a pastry blender or fork until mixture looks like coarse crumbs. Stir in raisins and pecans.
Whisk pumpkin, buttermilk, and vanilla extract together in a separate bowl. Stir into the flour mixture with a wooden spoon, mixing just until dough comes together, do not overmix.
Transfer to a lightly floured surface and knead gently, 4 to 5 times, dough will be sticky. Pat into a circle that is about 7 inches across, and about 1 1/2 inches thick. Cut in half, then cut each half into 4 triangular pie-shaped wedges. Place scones onto the prepared baking sheet.
Whisk egg and milk together in a bowl. Brush the tops of the scones with egg wash. Sprinkle tops heavily with coarse sugar.
Bake on the middle or top rack of the preheated oven until golden brown and a toothpick inserted into the middle of a scone comes out clean, about 20 minutes. Slide scones, still on parchment paper, onto a counter or wire rack to cool.
While cooling, combine powdered sugar, milk, molasses, ginger, and cinnamon for the icing in a small saucepan. Heat over medium-high heat until it boils, about 5 minutes. Allow to cool partially, 3 to 5 minutes. Drizzle over scones, allow icing to harden before serving.

8 scones

Buttery sweet, spiced pumpkin scones with a sweet and spicy ginger icing drizzled over. Huge hit with the family.