Pumpkin Scones

2 cups all purpose flour
7 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pumpkin
3 tbsp half and half
1 large egg
6 tbsp cold butter, cut into cubes

Plain glaze:
1 cup + 1 tbsp confectioners' sugar
2 tbsp whole milk

Spiced Icing:
1 cup + 3 tbsps cofectioners'sugar
2 tbsp whole milk
1/4 tsp cinnamon
1/8 tsp ground nutmeg
pinch of ground ginger
pinch of ground clove

Preheat the oven to 425F, and combine all purpose flour, granulated sugar, baking powder salt, nutmeg, ground cloves, ground ginger together in a large mixing bowl.

In a separate medium bowl, whisk together pumpkin, half and half and egg.

Cut butter into the dry ingredients, using a pastry cutter, until it resemble coarse meal. Fold in wet ingredients in the medium bowl and form dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9-inches x 3 inches. Cut into 6 triangle slices of dough. (Freeze dough for 30 minutes or upto 1 month if it's too soft and hard to handle at this point)

Bake for 14-16 minutes or until scones turn light brown.

While scones cool, mix ingredients for plain glaze, using mixer on medium speed, until the mixture becomes smooth. Brush glaze over scones, when they are cool.

As the white glaze firms up, prepare spiced icing, with mixer on medium speed, mix until well combined. Drizzle this thicker icing over each scones and allow the icing to dry before serving.( at least 1 hour) A squirt bottle works great for this, or drizzle with a whisk.

Note: I find the scones having enough sweetness from the white glaze, without the spiced icing. Hence this step is omitted.

Make 6 large scones.