I worked on these classic pumpkin scones for quite a while before I was fully happy with the texture and flavor. I wanted to make sure they had plenty of flavor from the pumpkin, not just from the spices, while also staying tender and flaky.

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INGREDIENTS

FOR THE SCONES
-360 grams (3 cups) all-purpose flour
-100 grams (1/2 cup) light brown sugar
-10 grams (1 tablespoon) baking powder
-3 grams (1/2 teaspoon) kosher salt
-1 tablespoon pumpkin pie spice
-113 grams (1 stick, 1/2 cup) unsalted butter, cold and cut into cubes
-118 grams (1/2 cup, 120 milliliters) heavy cream
1 large egg, cold
-200 grams (1 cup) pumpkin puree (not pumpkin pie filling)
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