×1
4
Serves
Preheat oven to 400 degrees F. Lightly grease a baking sheet (or line with parchment paper).
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife or fork, cut butter into the 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. Form the dough into two balls. Pat out dough onto a lightly floured surface and use your hands/rolling pin to make a long, thick rectangle. Use a large knife or a pizza cutter to slice the dough making three (or four) equal square portions. Cut those three/four squares diagonally so that you have 6/8 triangular slices of dough. Place on prepared baking sheet.
Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool. (Should be fully cooled before you apply the glaze.
Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone.
Combine the ingredients for the spiced icing together. Drizzle this thicker icing over each scone (I just use a whisk to do this) and allow the icing to dry before serving (at least 1 hour).