½cup(113 g or 1 stick) unsalted butter, cold and cut into cubes
½cup(120 g) pumpkin puree
3tablespoonswhole milk°, cold (2% milk or heavy cream works too)
1large egg, cold
2teaspoonspure vanilla extract
1cup(120 g) confectioners’ sugar
Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Work in the butter just until the mixture is a crumbly sand texture. It's okay for some larger chunks of butter to remain unincorporated. Set aside.
In another bowl, whisk together pumpkin purée, milk, egg and vanilla until well combined.
Pour pumpkin mixture over the flour mixture. Stir using a rubber spatula until a soft dough forms.
Transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Pat/roll the dough into circle 8 inches in diameter and a scant 3/4 inch thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the dough, and sprinkle more flour underneath. Cut the dough into 8 equal sized triangles using a pizza cutter or a sharp knife.
Place scones onto prepared baking sheet. Place into oven and bake for 13 to 15 minutes or until the edges are turning light brown. Transfer to a wire rack to cool for 5 to 10 minutes. Prepare the glaze.
To make the spiced icing, combine confectioners’ sugar and spices. Whisk until combined. Add milk and whisk until smooth. If the glaze is too thick, add more milk as needed. Use a spoon or icing bag to drizzle glaze over the scones. Allow glaze to set before serving.
Pro tip: Flour your knife each time you make a cut to prevent the dough from sticking to your knife.Storing scones: Scones are best when eaten the day they are baked. They may be kept in an airtight container for 2 or 3 days.Freezing scones: After cutting the scone dough into triangles, place them on a parchment lined baking sheet and freeze for 1 hour. Then wrap the scones individually and place in an airtight container or freezer bag. Freeze for up to 1 month.Baking frozen scones: Unwrap the scones and place them on a parchment lined baking sheet. Preheat the oven to 400 F. By the time the oven is warm, the scones should be slightly defrosted, but still cold. Bake for 15-18 minutes.Mini scones: Shape the dough into an 8-inch square. Cut the square in half horizontally and vertically to form 4 smaller squares. Cut each smaller square diagonally across twice (like an X). You should have 16 mini scones. Bake for 8 minutes.