The temps are dropping, the leaves are turning, the zucchini plants are freezing.  Fall has arrived – ready or not.  Need to get in the seasonal mood?  Whip up a batch of these delish scones & you’ll be ready for everything Fall has to offer!

Ingredients

• 2 c flour
• 1/3 c brown sugar
• 1/2 t ground ginger
• 1/2 t ground cinnamon
• 1/2 t ground cloves
• 1/4 t ground all-spice
• 1/4 t ground nutmeg
• 1 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 1/2 c cold butter, cut into pieces
• 1/4 c toasted, chopped nuts…almonds, pecans and/or walnuts…all awesome (optional)
• 1/4 c dried cranberries (optional)
• 1/3 c buttermilk (see NOTES)
• 1/2 c pumpkin puree
• 1 t vanilla

Preheat oven to 400 deg. Butter baking sheet or line w/ parchment paper.

In food processor, whisk together flour, sugar, spices, baking powder, baking soda & salt. Add butter pieces & pulse until mixture looks like coarse crumbs, 6-10 times. Transfer mixture to a large bowl.

Add buttermilk, pumpkin puree, vanilla, nuts (if using) & cranberries (if using) to flour mixture. Mix until dough comes together & no dry pieces remain.

Transfer dough to a lightly floured surface. Pat into a circle about 7″ round & 1-1/2″ thick. Cut into 8 pie-shaped wedges.

Place wedges on baking sheet. Bake until golden brown & a toothpick inserted into the middle comes out clean, about 20 min. Transfer to a wire rack to cool. Enjoy!

NOTES:

• To make a buttermilk substitution, add 1/3 T acid (lemon juice, white vinegar, cider vinegar) to 1/3 c milk (whole, low-fat, skim). Let stand 5 min before using.