Ginger Pumpkin Scones

This was my first time making scones, and I think they turned out good. You can use crystallized ginger or cinnamon chips. I planned on using cinnamon chips, but neither Publix or Kroger here sells them, so the ginger it was. They were really good, but I just thought the cinnamon chips would be more desserty-so I will make them that way next time...

2 3/4 cups all purpose flour

1/3 cup sugar

1 Tbsp baking powder

3/4 tsp salt

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/2 cup cold butter

1 cup minced crystallized ginger (or cinnamon chips or chocolate chips could be yum)

2/3 cup canned pumpkin

2 large eggs

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly. Sir in ginger or chips. In a separate mixing bowl, whisk together pumpkin and eggs. Add the pumpkin mixture to the flour mixture and stir until all is moistened and holds together.

Line a baking sheet with parchment paper. Sprinkle a bit of flour atop the parchment. Scrape the dough onto the floured parchment paper and divide it in half. Round each half into a 6 inch circle about 3/4 inch thick. Using a knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges apart from the center to separate them just a bit. There should be about a 1/2 inch space between them.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 degrees. Bake the scones for 20-25 minutes or until they are golden brown. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.