In a mixing bowl combine flour, baking powder, pumpkin pie spice, baking soda and salt.
With a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of dry mixture; set aside.
In another bowl combine starter, pumpkin and egg. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened. Knead in raisins or currants.
Turn out dough onto lightly floured surface. Shape into 4” x 12” rectangle. Cut rectangle into quarters (4” x 3”) and cut each piece on the diagonal to form 8 wedges.
Place wedges 1 inch apart on ungreased baking sheet. Top with turbinado sugar if desired.
Bake for 12 to 15 minutes until golden.
Serve warm with berry butter.
ENJOY!
Notes
Like your scones a little sweeter? Add 1/2 cup sugar when mixing the dry ingredients.Toppings and Glazes:
We made ours with currants and topped with large turbindao sugar crystals.