It is notoriously difficult to get a true scone texture when making pumpkin scones due to the use of pureed pumpkin–these come the closest to a proper scone texture as any I’ve made.

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
freshly grated nutmeg to taste
1/4 teaspoon cinnamon
1/8 teaspoon each ground allspice and ground cloves
pinch of salt
6 tablespons unsalted butter
1/4 cup white chocolate chips

1. Preheat oven to 375.

Mix the dry ingredients and then cut in butter until fully incorporated. Stir in white chocolate chips.

2. In a separate bowl, combine 1/3 can pumpkin, 1 egg, 1teaspoon chia seeds (optional). Add to dry ingredients and mix/knead until the dry ingredients are fully incoroprated–this will take longer than with a regular scone dough and the dough will be sticky, but not too wet.
3. Next, microwave 1/3 cup white chocolate chips with 1 tablespoon cream until just melted and able to be stirred–about 30 seconds. Let cool slightly and then gently knead into the dough.

4. Place 10 roughly shaped balls (about 1/3 cup in size) on a parchment-lined baking sheet. Top with a bit of demerrara sugar and bake for 25 minutes.