There is a conspiracy in your cupboard: most commercially canned pumpkin is actually butternut squash (or a combination of other winter squashes). These squashes tend to be sweeter and less stringy than traditional "pumpkin", so by creating these blends, the commercial pumpkin companies are actually providing us with a better product.
This is why I feel no guilt when I call the following recipe my "pumpkin scones recipe" even though I used butternut squash to make it. Regardless of the controversy, these scones are delicious.
*note* I was a touch conservative with the spices, so feel free to tailor the spicing to your own personal tastes.
2 ½ cups whole wheat flour
1 cup all purpose flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
1 ½ tsp fresh ginger
1 tsp cinnamon
pinch of nutmeg
½ cup cold butter
2 cups mashed butternut squash* (or Libby's 100% Pumpkin)
2 tbsp milk (or rice milk)
In a large bowl, combine flour, sugar, baking powder, and baking soda. Cut in butter, adding a bit at a time until mostly incorporated (it will probably be lumpy, but that's ok because that will make the scones more flaky).
Add pumpkin, ginger, cinnamon, and nutmeg and combine well.
On a lightly floured surface, knead dough a few times. Form 18 lumpy balls of dough (each will be about ½ cup) and put them on baking sheets.
Bake at 425 degrees Fahrenheit for 15-20 minutes or until no longer doughy.
*Roasted Butternut Squash
Preheat oven to 400 degrees Fahrenheit for 15 minutes. Cut a butternut squash in half and scrape out the seeds.
Place squash halves on a lined baking sheet flesh side up brush liberally with melted butter.
Bake the squash on a baking sheet at 400 degrees Fahrenheit until fork tender.
Depending on the size of the squash, it may take 30-90 minutes to become fork tender. (I ended up having to toss a sheet of aluminum foil over the squash to help it along after 60 minutes) and it still took another 30 minutes).
When it is finally tender, scoop out and mash/puree the squash flesh. Allow to cool thoroughly.