Source  Brown Eyed Baker

Recipe Added:  12/28/2011

Preheat oven to 425 F. Line a baking sheet with parchment paper; set aside. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut butter into dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a separate bowl, whisk together pumpkin, half-and-half, and egg. Fold wet ingredients into dry ingredients, and form dough into a ball. Pat dough onto a lightly floured surface and form into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice dough twice through the width, making three equal portions. Cut each portion in an x pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake 14-16 minutes, or until light brown. Place on wire rack to cool.

Icing Glaze Mix powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

Spiced Glaze While the powdered sugar glaze is firming, combine all ingredients for spiced glaze. Drizzle over each scone and allow the icing to dry before serving.

Ginger Glaze {optional variation}

May also add 1/2 cup white chocolate chips just before kneading.

1. http://www.browneyedbaker.com/pumpkin-scones-spiced-glaze/

2. http://www.melskitchencafe.com/2011/12/pumpkin-scones-with-ginger-glaze.html

3. http://www.ourbestbites.com/2013/10/pumpkin-scones-with-maple-glaze/

4. http://thepioneerwoman.com/food-and-friends/pumpkin-spice-chocolate-chip-scones/