Preheat the oven to 375°. Line two baking sheets with parchment paper or silicone baking mat.
In the bowl of a food processor fitted with a metal blade, pulse together the flours, sugar, baking powder, ginger, cinnamon, nutmeg, and salt. (See notes below if you don't have a food processor.)
Add the butter cubes and pulse until coarse crumbs are formed. Transfer this mixture to a large mixing bowl.
In a small mixing bowl, whisk together the pumpkin and buttermilk. Fold this mixture into the dry gently until combined. The dough will be sticky.
Turn the dough out onto a floured surface and fold 2-3 turns or until dough comes together.
Gently pat or roll the dough into a 1 inch thickness.
In a small bowl combine the sugar and cinnamon. Sprinkle the cinnamon sugar over the dough.
Cut the dough into twelve squares, triangles, or whatever shape you like.
Place the scones on the prepared baking sheets and bake them for 15 minutes or until lightly brown. Cool on a wire rack before serving.
Nutritional values are approximate and based on 1 scone.You can also freeze the scones, baked or unbaked. Flash freeze and store in an airtight container in the freezer. If baking from frozen, increase baking time 5 minutes. Alternatively, bake and cool the scones and store them in an airtight container in the freezer.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the main dry ingredients into the bag. Place the cinnamon sugar in a second, smaller bag. Seal and store until ready to use.In lieu of a food processor: Combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives held together, cut the butter into the flour mixture, until coarse crumbs are formed.Variations: Any of the following can be substituted for the pumpkin puree: butternut squash puree, mashed ripe banana, or mango puree.Vegan Option: If you'd like to make vegan pumpkin scones, you'll need to make two swaps:
Use a plant-based butter instead of dairy butter.
Place 1 tablespoon vinegar in a measuring cup. Add enough plant-based milk (I recommend almond) to the cup to make ¾ cup. Allow this to set for a few minutes and then use in place of the buttermilk. Since this type of buttermilk substitute is thinner in texture, we don't want to use the full cup as the dough will be too wet.