Chef John's Pumpkin Scones

Recipe View Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. (2 minutes)

Recipe View Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View In a separate bowl, combine the pumpkin puree and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the toasted pine nuts. (3 minutes)

Recipe View Lightly flour a work surface. Turn the dough out onto the surface and gently pat into a 1-inch thick rectangle. (2 minutes)

Recipe View Fold the rectangle into thirds like a letter. Pat the dough back to 1-inch thickness. Repeat the folding and patting process two more times. (5 minutes)

Recipe View Cut the rectangle into 6 equal squares, then cut each square diagonally to form triangles. Place the scones on the prepared baking sheet. (3 minutes)

Recipe View In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the scones with the egg wash and sprinkle with sugar. (2 minutes)

Recipe View Bake for 15-20 minutes, or until golden brown. Transfer to a wire rack to cool slightly before serving. (20 minutes)