Prep Time
45 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1⁄2 cup heavy cream
3⁄4 cup buttermilk
1 cup pumpkin purée
3 1⁄2 cups flour
1⁄2 teaspoon baking soda
1 tablespoon baking powder
1⁄4 teaspoon cinnamon, ground
1⁄8 teaspoon ginger, ground
1⁄8 teaspoon nutmeg, ground
1⁄2 teaspoon salt
3⁄4 cup sugar
1 cup butter
Instructions
Preheat oven to 375. Sift the flour, baking soda, baking powder, cinnamon, ginger, and nutmeg together in a large bowl. Add the salt and sugar and stir until combined. Add the butter and cut in until it is the size of small peas. Add the pumpkin mixture. Mix briefly with a spoon until the ingredients come together. Turn onto a floured surface and gently knead 3-5 times.
To shape, EITHER shape the dough into balls about 2 1/4" in diameter (they should have a rough, rocky exterior) and place on a baking sheet covered with parchment paper about 2" apart, OR pat dough into a circle, slice into wedges, and place on baking sheet.
Bake for 25-30 minutes, until golden brown.