Ingredients

Makes 6 medium sized scones, cooking time 25 minutes

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon sugar
• 2 tablespoons whole milk

Procedure

1. Preheat the oven to 425 degrees F. Line a large baking sheet pan with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in the bowl of a food processor. Add the cubed butter and blend until the mixture is crumbly, and place it in a large mixing bowl. 
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Mix the wet ingredients into the dry ingredients, until you have a smooth ball of dough.
4. On a lightly floured surface, form the dough into a 1-inch thick rectangle, approximately 9 inches long and 3 to 5 inches wide. Use a large knife to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14-16 minutes, or until the scones begin to turn light brown on the top. Once complete, let the pastries cool on a wire rack or cutting board for about 10 minutes.
6. While the scones are baking, make the glaze by mixing the powdered sugar, sugar, and 2 tbsp of milk together until smooth. I often add some extra spices to this glaze, around 1/4 teaspoon each of cinnamon, ginger, nutmeg and cloves.
7. When the scones are cool, use a brush to paint the glaze over the top of each scone.