Pumpkin Scones:

2 cups (260 grams) all purpose flour

1/3 cup (70 grams) light or dark brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

1/3 cup (50 grams) raisins

1/4 cup (30 grams) toasted and chopped pecans or walnuts (optional)

1/3 - 1/2 cup (80 - 120 ml) buttermilk

1/2 cup (120 ml) fresh or canned pure pumpkin (if using canned pumpkin make sure there are no spices or sugar added)

1 teaspoon pure vanilla extract

Egg Wash:

1 large egg

1 tablespoon milk or cream