2 cups all-purpose flour

7 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter(cut into small cubes)

1/2 cup canned pumpkin

3 tablespoonshalf-and-half(can substitute heavy cream)

1 large egg

For the glaze

1 cup powdered surgar

2 tablespoons milk

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.

In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.

Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.

{“For the Spiced Glaze”=>”In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.”}