Combine the following:
2 1/2 Cups Flour
1/2 Cup Brown Sugar
2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp. salt
Then cut in 1/2 cup butter chilled-until it is a course mixture (can also use mixer for this but think crumbly not creamy)
1/4 cup pumpkin
1/3 cup milk
Then add this combination to a well in the dry mixture. Stir with a fork just until moistened
Turn out and knead a few times till nearly smooth. Depending on humidity and altitude if it's overly sticky add a bit of flour until a consistency you can roll out without it sticking everywhere.
Roll into an 8" circle and cut into wedges
Bake for 12-15 min @400 degrees on ungreased cookie sheet
We also like to make a cranberry butter-soften some butter and stir in a little white sugar and dried cranberries-add to scones when you serve!