INSTRUCTIONS
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
Work the cold butter into the dry ingredients just until the mixture is unevenly crumbly. It's fine for some larger pieces of butter to remain.
Stir in the crystallized ginger, cinnamon chips, or cinnamon sweet bits, if using.
In a separate mixing bowl, whisk together the pumpkin purée and eggs until smooth.
Add the pumpkin and egg mixture to the dry ingredients. Stir until all of the ingredients are moistened and the dough holds together.
Line a baking sheet with parchment paper. If you don't have parchment, use the baking sheet without greasing it. Lightly sprinkle flour over the parchment or pan.
Scrape the dough onto the prepared baking sheet and divide it in half.
Shape each half into a 5-inch circle if you haven't added any mix-ins. If you've added 2 cups of fruit, nuts, or other mix-ins, shape each half into a 6-inch circle. The circles should be approximately 3/4 inch thick.
Sprinkle each circle with coarse sparkling sugar or cinnamon sugar.
Run a knife or bench knife under cold water, then use it to cut each circle into 6 wedges.
Carefully pull the wedges slightly away from the center so there is approximately 1/2 inch of space between them at their outer edges.
For the best texture and highest rise, place the uncovered pan of scones in the freezer for 30 minutes.
While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 22 to 25 minutes, or until golden brown and a toothpick inserted into the center of a scone comes out clean without wet crumbs. The sides of the scones should also appear fully baked rather than wet or doughy.
Remove the scones from the oven and serve warm.