Pumpkin Ginger Scones by Heidi Hedeker – Janie's Mill

Ingredients

• 480 g (3 3/4 cup) Janie's Mill Frederick Cake Flour or All-Purpose Flour
• 150 g (3/4 cup packed) brown sugar
• 2 Tb Baking powder
• 1 tsp Cinnamon
• 1/4 tsp Ground Cloves
• 1/2 tsp Salt
• 1 cup Buttermilk
• 1 cup pumpkin puree (may substitute mashed bananas or other fruit)
• Butter, cold, cubed 12 oz (1 1/2 c. or 3 sticks)
• 142 g Candied ginger (about 2/3 c.)
• 85 g Pecans (3/4 c. chopped)