Pumpkin Spice Scones

(adapted from The Complete Canadian Living Baking Book)

2 1/2 cups all-purpose flour
1/3 cup baked brown sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
pinch of ground cloves
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together flour through cloves. Using a pastry blender (or two knives), cut in butter until crumbly. In a separate bowl, whisk together buttermilk, pumpkin puree, egg and vanilla; pour over flour mixture. Stir with a fork to make a soft ragged dough.

With lightly floured hands, press dough into a ball. On a floured surface, knead 10 times. Pat into a 10' x 7" rectangle, cut rectangle into 6 squares. Cut each square diagonally in half to form triangles. Place triangles about 1" apart on parchment covered cookie sheets, bake in preheated oven for 18-20 minutes until golden brown. Transfer to a wire rack and cool completely.

Store in an airtight container or these can be individually frozen in an airtight container for up to 2 weeks.