Base:

• 2 cups All-Purpose Flour
• ⅓ cup packed Brown Sugar, packed
• 1 tsp Cinnamon
• 1 tsp Baking Powder
• ¾ tsp Ground Cloves
• ½ tsp Ground Ginger
• ½ tsp Ground Nutmeg
• ½ tsp Baking Soda
• ¼ tsp Salt
• ½ cup or 1 stick Unsalted Butter (cut into cubes)
• ½ cup Pumpkin Puree
• 3 Tbsp Milk
• 1 Egg
• 2 tsp Vanilla Extract

Glaze:

• 1 cup Confectioners’ Sugar
• 2 Tbsp Milk

Spiced Glaze:

• 1 cup Confectioners’ Sugar
• ¼ tsp Cinnamon
• ¼ tsp Ground Cloves
• ¼ tsp Ground Ginger
• Pinch of Nutmeg
• 2 Tbsp Milk

1. Preheat oven to 400°
2. Line a baking sheet with parchment paper or a silicone baking mat; set aside
3. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt
4. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs
5. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms
6. Working on a lightly floured surface, knead the dough 3 to 4 times until it comes together
7. Using a rolling pill, roll the dough into a 10 x 7 inch rectangle, about 1-inch thick
8. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles
9. Place scones onto prepared baking sheet. Place into oven and bake for 10 to 12 minutes, or until a tester inserted in the center comes out clean
10. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. I the glaze is too thick, add more milk as needed; set aside
11. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg, milk. Whisk until smooth; set aside
12. When scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze. Allow glazes to set before serving