2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
2/3 cup canned pumpkin
2 large eggs
coarse white sparkling sugar, for topping

tips from our bakers
Wondering what to do with the rest of the canned pumpkin? Scoop onto plastic wrap or into a small container, and freeze. It'll be ready and waiting next time you want to make these scones. If you're really serious about using your ingredients most effectively, use a scant 2/3 cup pumpkin (a scant 5 1/4 ounces), rather than the full 2/3 cup called for. You'll find a typical 15 1/2-ounce can of pumpkin will then be enough for three batches of scones.