Autumn Splendor

Pumpkin & Walnut Scones

Makes 14

2 cups all-purpose flour
¼ cup firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
¼ cup plus 2 tablespoons cold unsalted butter, cubed
1 cup finely chopped toasted walnuts
¼ cup canned pumpkin
¼ cup cold whole buttermilk
1 large egg, lightly beaten
1 tablespoon turbinado sugar

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add walnuts, pumpkin, and buttermilk, stirring until a dough begins to form. Bring mixture together with hands until a dough forms. (If mixture seems dry and won’t hold together, add more buttermilk, 1 tablespoon at a time.)

• Turn out dough onto a lightly floured surface, and gently knead until smooth, 5 to 7 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a