These scones are DELICIOUS! I was a little skeptical at first, blending these three tastes together, but they go together very nicely. The great flavor of pumpkin accented with pockets of white chocolate and cranberries are WONDERFUL!
Preheat oven to 400 degrees F. and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Stir in the chopped white chocolate, craisins, and pecans, if you are using them.
In a medium bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 3 triangles.
***I used a small round storage container to cut these out, making the yield about 2 dozen small scones.
Place the scones on prepared baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little sugar on top, if desired.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.