Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
• Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the pureed pumpkin, mashed banana, heavy cream, and beaten egg.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently pat into a 0.75-inch thick disk.
• Cut the disk into 8 wedges using a knife or bench scraper.
• Place the scones on the prepared baking sheet.
• Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.