# What You'll Need:
→ 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 mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ginger, and cloves.
03 - Add cold unsalted butter cubes. Using a pastry cutter or fingertips, work the butter into the dry mixture until it resembles coarse crumbs.
04 - In a separate bowl, whisk together pumpkin purée, cold buttermilk, egg, vanilla extract, and maple syrup until thoroughly combined.
05 - Pour wet ingredients into the dry mixture. Stir gently with a spatula until just incorporated; avoid overmixing.
06 - Transfer dough onto a lightly floured surface. Knead gently 2 to 3 times, then form into a 1-inch thick circle. Cut the dough into 8 equal wedges using a sharp knife or bench scraper.
07 - Arrange scones on prepared baking sheet and refrigerate for 10 minutes.
08 - In a small saucepan, bring 2 cups water and baking soda to a gentle simmer.
09 - Working quickly, brush each chilled scone with the baking soda solution using a pastry brush.
10 - Bake scones for 18 to 20 minutes or until tops are golden and interiors are set.
11 - Remove scones from the oven. Immediately brush tops with melted butter and sprinkle with coarse pretzel salt or flaky sea salt.
12 - Allow scones to cool slightly before serving.
