Pumpkin and Ginger Scone

Recipe from here ( Martha Shulman)
Ingredients
3/4 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2 inch pieces
1/2 cup pumpkin puree
1/4 cup buttermilk
2 tablespoons maple syrup
1/2 cup chopped candied ginger

main ingredients 

pulse several times just enough to bring it into a rough dough form...

Methods
Preheat oven to 400F.
In a bowl, sift through the flours, salt, ginger, baking powder and baking soda.
Place in the food processor, add in the butter, pulse several times until it is well distributed throughout the flour, mixture should be in the consistency of coarse cornmeal.
In small bowl, beat through the pumpkin puree, buttermilk and maple syrup. Scrape into the food processor. Add the ginger, process just until the dough comes together.
Scrape onto a lightly floured surface, gently shape into a rectangle about 3/4 inch thick. Cut into six squares, cut the squares in half on the diagonal to form 12 triangle pieces. Place on the baking sheet.
Bake 12 to 15 minutes until lightly browned.
Cool on a rack.