Pumpkin Scones

Prepare the tray in advance so the dough doesn't have to sit for long after mixing.

Soft (room temperature) butter gives a finer, airier crumb.

If your pumpkin purée is very wet, the dough can become stickier; dust the work surface more heavily when shaping.

Mixing the dry ingredients helps distribute the baking powder evenly so the scones rise better.

Knead only until just combined to keep the scones tender.

A sharp knife (or bench scraper) compresses the dough less and keeps the cut edges neat.

Giving them enough space helps them rise and ensures even browning.

Check after 15 minutes: they're done when they're lightly golden and feel set.

They taste especially good warm, for example with butter or jam.