Ingredients

• 2 cups all-purpose flour
• 7 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 6 tablespoons cold butter, cubed
• ½ cup canned pumpkin
• 3 tablespoons half-and-half (can substitute heavy cream)
• 1 large egg
• For the Powdered Sugar Glaze:
• 1 cup + 1 tablespoon powdered sugar
• 2 tablespoons milk

Instructions

1. Preheat the oven to 425F
2. Line a baking sheet with parchment paper; set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or two knives), cut the butter into the dry ingredients until the mixture is crumbly and no large chunks of butter remain, set aside.
4. In a small mixing bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined , and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined. Pat the dough into a 6-8 inch circle.
5. Cut the dough circle into 6 equal triangles.
6. Place the scones on the prepared baking sheet.
7. If your dough has been warmed by the temperature in the kitchen and you notice the butter melting, pop the tray in the freezer for a few minutes before proceeding.
8. Bake for 15 minutes, or until lightly browned. Cool completely.
GLAZE In a small mixing bowl combine the glaze ingredients well, and drizzle over the cooled scones. Serve or store in an airtight container on the counter for up to 3 days.
9. ENJOY!