Pumpkin-Hazelnut Scones Recipe | Saveur

Name: Pumpkin-Hazelnut Scones Recipe | Saveur
Ingredients: 4½ cups all-purpose flour, plus more for dusting; 1 Tbsp. plus 1 tsp. baking powder; ¾ tsp. kosher salt; ½ tsp. baking soda; ⅔ cup packed light brown sugar; 2 tsp. ground cinnamon, divided; 1 tsp. ground ginger; 1 tsp. finely grated lemon zest; 16 Tbsp. unsalted butter, chilled and cut into ½-in. cubes, plus softened butter, for serving; 1⅓ cups canned pumpkin purée; ½ cup plus 2 Tbsp. whole milk, divided; 2 large eggs; ½ cup hazelnuts, toasted, skinned, and finely chopped; 2 Tbsp. sugar; Jam, for serving

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Cinnamon, ginger, and lemon zest lend brightness and warmth to these buttery pastries made with canned pumpkin and toasted hazelnuts.

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Ingredients

4½ cups all-purpose flour, plus more for dusting
1 Tbsp. plus 1 tsp. baking powder
¾ tsp. kosher salt
½ tsp. baking soda
⅔ cup packed light brown sugar
2 tsp. ground cinnamon, divided
1 tsp. ground ginger
1 tsp. finely grated lemon zest
16 Tbsp. unsalted butter, chilled and cut into ½-in. cubes, plus softened butter, for serving
1⅓ cups canned pumpkin purée
½ cup plus 2 Tbsp. whole milk, divided
2 large eggs
½ cup hazelnuts, toasted, skinned, and finely chopped
2 Tbsp. sugar
Jam, for serving