Pumpkin-Walnut Scones with Ginger

2 cups all-purpose flour
¾ cup packed brown sugar
1 TBS baking powder
½ tsp baking soda
1 tsp ground Korintje cinnamon
1 tsp pumpkin pie spice
¼ tsp salt
½ cup (1 stick) unsalted butter
½ cup chopped walnuts
2 generous tablespoons of finely chopped crystallized ginger
1 egg
¾ cup pumpkin puree
1 tsp vanilla
½ cup half-n-half (try sweetened condensed?)
3 TBS finely chopped walnuts OR raw sugar for topping

Heat oven to 400 F. In a large mixing bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. With a pastry cutter, cut in butter until mix looks like coarse meal. Add the walnuts and ginger mixing lightly with a fork. In a smaller bowl, lightly whisk egg, vanilla and half-n-half. Stir in pumpkin until well-mixed. Dough will be moist. Stir into dry ingredients just until mixed. Using a large spoon, “drop” equal-sized portions onto a lightly greased baking sheet. Bake 10-13 minutes until a wooden toothpick inserted into the middle comes out clean.

Makes 12 scones.