# Components:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 3/4 teaspoon kosher salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 1/2 cup cold unsalted butter, cubed
11 - 3/4 cup pumpkin purée
12 - 1/4 cup cold buttermilk
13 - 1 large egg
14 - 1 teaspoon vanilla extract
15 - 2 tablespoons maple syrup
→ Pretzel Topping
16 - 2 cups water
17 - 2 tablespoons baking soda
18 - 1 tablespoon coarse pretzel salt or flaky sea salt
19 - 1 tablespoon melted butter, for brushing
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves until well distributed.
03 - Add cold butter cubes to dry mixture. Cut butter into flour using a pastry cutter or fingertips until it resembles coarse crumbs.
04 - In a separate bowl, whisk pumpkin purée, cold buttermilk, egg, vanilla extract, and maple syrup until smooth and homogenous.
05 - Pour wet mixture into dry ingredients. Gently stir until just combined and a shaggy dough forms, avoiding overmixing.
06 - On a floured surface, knead the dough gently 2–3 times. Pat into a 1-inch thick circle. Slice into 8 even wedges.
07 - Transfer scone wedges to prepared baking sheet and refrigerate for 10 minutes to help maintain flakiness.
08 - While scones chill, bring 2 cups water and baking soda to a gentle simmer in a small saucepan.
09 - Quickly brush each scone with the warm baking soda solution using a pastry brush.
10 - Bake scones on the middle rack for 18–20 minutes until golden brown and fully set.
11 - Remove from oven. Immediately brush tops with melted butter and sprinkle with coarse salt. Allow to cool slightly before serving.
