Ingredients

• 2 Cups flour
• 1/2 cup brown sugar
• 1/4 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp unsalted butter cold
• 1/3 cup buttermilk
• 1/2 cup pumpkin puree
• 1 tsp vanilla
• 1/2 cup white chocolate chips

Directions

Mix dry ingredients (flour, sugar, ginger, nutmeg, allspice, cinnamon, baking powder, baking soda, and salt) in a large mixing bowl. In a separate bowl, mix buttermilk, pumpkin, and vanilla; set aside. Slice cold butter and add to dry mixture. Using a pastry cutter; cut butter into dry ingredients until mixture resembles coarse crumbs. Add wet ingredients to the dry mixture and blend until dough just starts to come together. Add chocolate chips and stir just to mix. Knead dough a few times on a lightly floured surface. Shape into a ball and roll into a circle about 1 1/2” thick. Cut into triangles. Bake on an ungreased sheet pan at 375 degrees for 17-20 minutes.

Glaze

•2 cups powdered sugar
•1/4 teaspoon pumpkin pie spice
•1 teaspoon vanilla
•3 tablespoons water

Mix all ingredients together while scones are baking. Let scones cool 5-10 minutes. Drizzle glaze over scones while they are still warm.