Pumpkin Scones

2 cups flour
1/2 cup brown sugar
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter
1/3 cup plain nonfat yogurt
1/2 cup pumpkin
1 tsp vanilla extract
Egg glaze (one egg beaten with 1 T. of milk)
Raw sugar for sprinkling

Preheat oven to 375°. Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour until mixture resembles coarse crumbs. In a separate bowl mix together the pumpkin, yogurt and vanilla. Add to flour mixture and mix until the dough comes together.

Transfer to a lightly floured surface and knead gently 3 to 4 times (or use the dough hook on your standing mixture to do the work for you). Gently shape the dough into a circle about 1 1/2 inches thick. Cut into equal, triangular wedges (you should be able to make about six scones). I use a pizza cutter to divide my scone dough. Brush with egg glaze, and sprinkle with raw sugar.

Bake for 20 minutes, or until a toothpick comes out clean.