Incredibly tasty pumpkin scones

Nothing complicated here.

Place all dry ingredients in a bowl.

A note about toasting pecans:

I like to chop the pecans before I toast them. Place them on a baking sheet and put in a warm oven (400 F). Pay close attention to them, because they burn easily. As soon as you start to smell them check them, they're probably ready. Toasting this amount of pecans shouldn't take more than 4-5 minutes. Let them cool a few minutes before adding into recipe.

Adding in the pumpkin puree and cream.

You can do this before you add in your wet ingredients if you like. You want it to be generously floured so your scone dough (which is really sticky) doesn't stick.

Mix the dough, being careful to not over mix. Seriously don't over mix, you'll have tough scones. Just turn the spoon around the bowl a few times to get the wet ingredients spread around and then turn out onto the board. Once on the board sprinkle a little flour on top, and using floured hands pat it out into a circle as evenly as possible.

2-3 tablespoons butter, melted with a little cinnamon sprinkled in it. And then a sprinkling of demera sugar on top (or turbando, or some big crystal sugar).

You can use a large chef's knife or I always use a pizza cutter for things like this. Spray it with some spray oil first, so it cuts through cleanly.