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Ingredients

2 cups all-purpose flour ¼ cup white sugar 3 tablespoons white sugar 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger 6 tablespoons cold butter, cut into 1-inch squares ½ cup canned pumpkin 1 large egg 3 tablespoons half-and-half 1 cup powdered sugar, or as needed 2 tablespoons milk, or as needed 1 cup powdered sugar 2 tablespoons milk ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 1 pinch ground ginger 1 pinch ground cloves

Nutrition Info

383.4 calories carbohydrate: 68.7 g cholesterol: 48.8 mg fat: 10.6 g fiber: 1.8 g protein: 4.8 g saturatedFat: 6.3 g servingSize: - sodium: 348.9 mg sugar: 42.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes.
Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball.
Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet.
Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes.
Transfer scones to a wire rack to cool completely, about 20 minutes.
Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes.
Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

8 large scones

These scones are moist and sweet. They have a great pumpkin pie taste!