• Make sure you have frozen 6 Tbsp butter and you have room in the fridge (or freezer) for two bowls.

pumpkin webbing (optional);

• In a small saucepan over low heat, melt 1 Tbsp of butter. Add the pumpkin webbing and cook until it starts to break down, 5-10 minutes. (If you're using frozen pumpkin webbing, add it to the pot at the same time as the butter, as thawing and break down may take 20+ minutes)
• When the pumpkin webbing is very soft, mash it with a fork or puree it with a food processor. (The amount was too small for my blender or immersion blender.) You should have between ⅓ and ½ cup. Put it in the freezer or refrigerator to cool completely before use in the scones.

pumpkin scones;

• In a medium bowl, measure out the ⅓ cup brown sugar, ⅓ cup cream, 1 tsp vanilla extract, and (optional) ¼ tsp orange extract. Mix to combine, then store in refrigerator to keep cold.
• In a large bowl, whisk together 2 cups all-purpose flour, 1½ tsp baking powder, ¼ tsp salt, and spices: 2 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg.
• Preheat the oven to 425°F. Line a baking sheet with silicone or parchment. Flour the center of the baking sheet.
• Grate 6 Tbsp of frozen butter, or cut it into small pats. Use a pastry cutter or two knives to cut this into the flour mixture until the mixture looks like coarse crumbs and there are still small pieces of butter visible. (It can be easier to add the grated or cut-up butter to the flour as you go, stirring thoroughly after each addition, to prevent the butter sticking to itself and making large clups you have to break up anyway once you stir it in.)
• Remove the wet mixture from the refrigerator and add to dry ingredients. Stir as minimally as possible until the mixture just comes together.
• Turn out the dough directly onto the baking sheet. The dough will still be very sticky and fairly wet. For 8 scones, pat the dough into a circle 1" thick, then cut it into 8 wedges. For 18 small scones, pat the dough into a square 1" thick, then cut it into 9 squares. (Don't separate the pieces from each other yet, or they will lose their shape, especially the small ones.)
• Add toppings like chocolate chips, cinnamon chips, and/or pumpkin seeds to the scones by sprinkling them on top and lightly pressing into the dough.
• Bake the scones until they are light brown on the bottom, about 15 minutes.
• Remove the scones from the oven. Separate along the lines you cut earlier. For 18 small scones, use a dull knife or a spatula to gently cut each square in half diagonally to form two triangles, then separate them from one another. Remove the scones to a rack to cool. Serve warm or at room temperature.