Healthy Classic Pumpkin Spiced Scones

Start by preheating your oven to 425 degrees Fahrenheit. Doing this first prevents any unnecessary waiting time. No dough should wait, it affects the texture.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and spices. Through the years, I've learned that dry ingredients should go together. It's the secret to even flavor distribution.

Cut the cold butter into small pieces, then incorporate them into the dry ingredients using a pastry cutter. The mixture should resemble fine crumbs. Remember to use cold butter, it's crucial in achieving that perfect scone texture.

In a separate bowl, mix together the pumpkin puree, milk, and vanilla extract. Once integrated, slowly stir these wet ingredients into the dry ingredients.

Once you've mixed everything together, turn out the dough onto a flat surface and knead it gently a few times. If it's a bit sticky, lightly dust it with flour. Don’t over-knead; it could make the scones tough.

Form the dough into a circle that's one inch thick and cut it into eight triangles. This might look slim, but trust me, scones expand a lot during baking.

Place the scones onto a baking sheet lined with parchment paper leaving some space between each. Bake them in the preheated oven for about 15 minutes or until the edges are golden.

Let them cool before serving. Warm scones might be tempting, but they firm up a bit as they cool.