Pumpkin-Currant Scones

2-1/2 C. flour
3/4 C. packed brown sugar
1 T. ground ginger
1 T. ground cinnamon
2 t. baking powder
1/2 t. salt
1/2 t. baking soda
1/2 t. ground nutmeg
1/4 t. ground cloves
1/2 C. cold unsalted butter, cut into pieces (no substitutes)
2 eggs
3/4 C. canned pumpkin
1/2 C. dried currants or snipped raisins
1.2 C. buttermilk
1 t. vanilla
1 beaten egg
granulated sugar

In a mixing bowl, stir together first 9 ingredients. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. make a well in the center of the mixture.

In a medium bowl, combine eggs, pumpkin, currants, buttermilk & vanilla. Add egg mixture all at once to flour mixture. Stir until just combined.

Drop dough in 1/4 C. portions 2" apart on ungreased baking sheets. Lightly brush the beaten egg over the scones & sprinkle with granulated sugar.

Bake at 400° for 12 to 14 minutes, or until light brown. Remove scones from baking sheet, serve warm. Yield: 20 scones.

To reheat, wrap in foil, heat in a 400° oven 5-8 minutes.

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