• 2 cups white whole wheat flour
• 1/4 cup organic unrefined raw sugar 
  
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 4 tablespoons (1/4 cup) cold unsalted butter
• 1/2 cup pumpkin puree
• 1/4 cup + 1 tablespoon milk, divided
• 1 egg
• 
  

Preheat the oven to 185 degrees celsius. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

In a mixing bowl, whisk together the flour, 1/4 cup of sugar, baking powder, cinnamon, nutmeg, salt, and cardamom.  Cut the butter into small chunks, and add it to the dry ingredients. Use a pastry blender (or your fingertips) to cut the butter into the flour mixture until it resembles the consistency of wet sand.In a separate bowl or measuring cup, whisk together the pumpkin puree, 1/4 cup of milk, and egg until smooth.

Add the wet ingredients to the butter and flour mixture and use a spatula to gently toss them together until they are just mixed.  The mixture will still be a bit crumbly. Use your hands to gently knead the dough a few times until it comes together.

Transfer the dough to a lightly floured surface and divide in half.  Shape each half of dough into a disk approximately 3/4-inch thick.  Cut each disk into 6 wedges.  Transfer the scones to the prepared baking sheet.

Brush the scones with the remaining tablespoon of milk and sprinkle with some additional coconut palm sugar.  Bake the scones for about 15 minutes, then transfer to a wire rack to cool.