1/2 cup (1 stick) COLD unsalted butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk
1 large egg
2 teaspoons vanilla extract
FOR THE GLAZE:
1 cup confectioners’ sugar
2 tablespoons milk
FOR THE SPICED GLAZE:
1 cup confectioners’ sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, and using your fingers, work the butter into the dry ingredients until it resembles coarse crumbs. Work quickly so it doesn’t get warmed.
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.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10 x 7-inch rectangle, about 1-inch thick. Using a large knife or pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle diagonally into two triangles, making 8 triangles.
Place scones onto prepared baking sheet evenly spaced. Bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
When the scones are done, cool for 10 minutes and spoon the white glaze onto each scone, covering the tops.
Drizzle the spiced glaze back and forth across the top of each scone.
Allow the scones to cool 10 minutes for the glazes to set.
