Starbucks Style Pumpkin Scones

Measure the dry ingredients into a large bowl and mix together. Then finely cut the butter into this mixture using your fingertips or by grating the cold butter using a grater. If you decide to use a food processor instead, use brief pulses until mixture is just combined and no large lumps of butter remain.

Add the candied ginger pieces to the dry ingredients and mix to distribute. Make a well in the center of the dry ingredients and add the pumpkin, egg, and cream. Stir these wet ingredients together to combine, then fold into the dry ingredients. Do not overmix. Add additional cream if mixture doesn't combine and is dry. The goal is to create a shaggy dough which isn't too sticky.

Dump the dough onto a well-floured counter and pat or roll into a square. Fold the square in half and reshape if necessary to create a rectangle about 12 inches long and 3 inches wide. This fold serves to create laminations in the scones. Cut the rectangle into 3 even pieces and then cut each of these pieces diagonally to create triangles.

Place the 6 triangles onto a greased pan. Decorate with a sprinkling of coarse sugar and/or pieces of candied ginger.

Bake at 375 F for about 15 minutes until slightly browned and firm. Check as the scones may be done sooner depending on your type of oven.

Serve right away or cool slightly and glaze with a mixture of icing sugar, milk and pumpkin pie spices.