Pumpkin Blueberry Scones

In April, we stayed at the Seven Oaks B & B in Hood River.  The innkeepers served delicious pumpkin blueberry scones, so I made some this afternoon.  Tweaks:  Add in some extra pumpkin and a hearty handful of blueberries (frozen is great!).  Enjoy!

4 cups flour

3/4 cup sugar

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

1/2 tsp ginger

3/4 cup cold butter, cut in small pieces

1 cup pureed pumpkin

6 tbsp milk

2 eggs

milk for brushing tops

sugar for sprinkling

Preheat oven to 400. Combine flour, sugar, baking powder, salt, and spices. Cut in butter using 2 knives or your fingers, until it resembles small peas.

In a separate bowl, whisk together eggs, pumpkin, and milk. Fold together with the dry ingredients until just mixed.

Pat dough into a 1 inch thick rectangle. Slice in half. Slice each half into 3 squares. Slice each square into a triangle.

Place on a parchment lined baking sheet. Brush with a little milk, and sprinkle with sugar.

Bake 14-16 minutes.