- 2 ½ cups all-purpose flour
- ½ cup old-fashioned oats, plus more for sprinkling
- ½ cup granulated white sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 8 tablespoons of unsalted butter, chopped into chunks
- ¾ cup finely chopped crystalized ginger*
- ¾ cup canned pumpkin puree (NOT pumpkin pie filling!)
- 2 large eggs
- Milk for brushing the tops of the scones
- Pulse flour, oats, sugar, baking powder, salt, and pumpkin pie spice in food processor until combined. (About 5 pulses), Add butter and pulse until the mixtures looks like fine breadcrumbs with no visible butter. Transfer to a large bowl.
- In a separate bowl, whisk the pumpkin puree and eggs together. Add chopped ginger. Pour into the flour mixture and use a spatula to stir until well combined. Now use your hands to knead the dough together. Do not overwork the dough.
- Line a baking sheet with parchment paper. Divide the dough in half and shape each into a circle. Pat each circle down to ¾ inch tall. Place the dough in fridge to chill for about 30 minutes.
- Preheat the oven to 500°F.
- When the oven is ready, remove dough from the fridge and use a sharp knife to cut each circle into eighths. Make sure scones are not touching but place close together as this helps them rise up and not out.
- Brush the tops with the milk and lightly sprinkle with more oats.
- Turn down the oven to 425°F and place baking sheet on a rack in the top 1/3 of the oven.
- Bake about 25-30 minutes until the bottoms are brown but not burned and the tops are golden brown. Let them cool at least 10 minutes before serving.
*You can substitute ground ginger for the crystalized ginger. Just add in the first step with the pumpkin pie spice.
Suggested Tea Pairings:
Green Jasmine tea goes well as the floral notes of the tea blend with the sweetness and spices.
Lapsang Souchong is another recommendation. The smokiness of the tea tones down the sweetness while not overpowering the flavors.
Any plain black tea goes well with any recipe.