2 cups regular flour
granulated sugar (7 tbsp)
1 tbsp. baking powder
12 teaspoon salt 12 teaspoon cinnamon
12 tsp ground nutmeg
14 teaspoon clove powder
14 teaspoon ginger powder
6 tbsp. diced cold butter
12 cup pumpkin puree
3 tablespoons half-and-half can be used in place of heavy cream.
1 big egg
Make the powdered sugar glaze as follows:
1 cup powdered sugar + 1 tablespoon
2 teaspoons milk

Preheat the oven to 425 degrees Fahrenheit.

• Set aside a baking sheet lined with parchment paper.
• Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and – – ginger in a large mixing basin. Cut the butter into the dry ingredients with a pastry blender (or two knives) until the mixture is crumbly and no large lumps of butter remain; leave aside.
• Whisk together the pumpkin, half-and-half, and egg in a small mixing basin. Fold in the wet ingredients until mostly incorporated, then turn the dough out onto a clean work surface. Knead the dough many times to ensure it is thoroughly incorporated. Form the dough into a 6- to 8-inch circle.
• Make 6 equal triangles out of the dough circular.
• Place the scones on the baking sheet that has been prepared.
• If the temperature in the kitchen has warmed your dough and you notice the butter melting, place the tray in the freezer for a few minutes before continuing.
• Bake for 15 minutes, or until the edges are gently browned. Allow to cool completely.