Starting with the Cinnamon Swirl filling, add the 1/4 cup brown sugar, 1 tbsp cinnamon and 1 tbsp melted better into a bowl. Mix well and set aside.
Cinnamon Sugar Topping
In a second small bowl add the white sugar, 3 tbsp brown sugar and tsp of cinnamon. Mix well and set aside.
Pumpkin Scone Dough
Preheat the oven to 400.
In a large bowl, add all the dry ingredients, flour, sugar, taking powder, soda and spices. Blend together.
Add the cold butter to the dry ingredients and blend together until the size of peas. You can use a food processor, a pastry cutter, or like this Grama, your cleanly washed hands. Make a well in the center and set aside.
In a second bowl add all your wet ingredients, pumpkin, buttermilk, molasses, egg, and vanilla. Blend together very well. Make sure the molasses is well incorporated.
Hint: Anytime your recipe includes baking powder you want to place it in the oven as quickly as possible once you have added the wet ingredients. The wet ingredients set off the baking powder reaction, so the faster you get the mixed dough in the recipe the lighter it will be. That is my reasoning for making the sugar mixes first. It decreases the time from mixing to placing in oven.
Pour the wet ingredients into the dry ingredients and mix until just blended. Turn your dough out onto a lightly folded silicone baking pad.
Pat your dough into a rectangular shape that is about 1 inch thick.
Sprinkle the rectangle of dough with the cinnamon brown sugar and butter mixture.
Roll the dough up like a jelly roll. I found it handy to pull up on the silicone pad causing the dough to roll.
Cut your rolled dough into 8 equal size slices. Place on a parchment lined cookie sheet.
Sprinkle with the cinnamon, white sugar, brown sugar mixture.
Place in oven and bake at 400F for 15 to 20 minutes. Don’t overbake them.