Prep. Preheat oven to 425°F. Lightly oil a baking sheet or line with parchment paper.
TO MAKE THE SCONES:
Dry ingredients. Combine flour (2 cups), sugar (7 tablespoons), baking powder (1 tablespoon), salt (1/2 teaspoon), and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter (6 tablespoons) into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside.
Wet ingredients + combine. In a separate bowl, whisk together pumpkin (1/2 cup), half and half (3 tablespoons), and egg (1). Fold wet ingredients into dry ingredients. Form the dough into a ball.
Shape + bake. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on the prepared baking sheet. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.
TO MAKE THE PLAIN GLAZE:
Mix + glaze. Mix the powdered sugar (1 cup) and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. As the white glaze firms up, make the spiced icing.
MAKE THE SPICED ICING:
Mix + drizzle. Whisk the powdered sugar (1 cup), cinnamon (1/4 teaspoon), nutmeg (1/8 teaspoon), ginger (1 pinch), and cloves (1 pinch) together in a bowl. Add only as much milk as needed to achieve a thick, drizzle. (I used 1 tablespoon). Drizzle thicker icing over each scone and allow it to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk/spoon.
Keep Them Tender: One of the keys to a tender scone is not overworking the dough. Mix just until the dough comes together. It will have lumps. That's no problem and is as it should be!!
Flour: Be sure to measure the flour using the spooning method to get the correct amount.
Butter: Using cold butter helps to make them tender.
Cutting in butter: For cutting the butter into the flour prefer using a pastry blender. If you don't have one you can use two knives, I think that a food processor slightly overworks the dough slightly.
Pumpkin: Make sure you grab canned pumpkin puree, not canned pumpkin pie mix. The latter comes with all kinds of add-ins that’ll throw off your spice ratio.
How Long Can You Keep This In The Fridge? Since there’s milk in the glaze on these scones, you’ll want to stick them in the fridge when you can. They’ll last in there, in a baggie or container, for up to a week.
How to Freeze: Extend the life of your scones and have some grab-and-go breakfasts ready. Store in a resealable bag or individually wrapped, and they’ll keep for up to three months in the freezer. To thaw, just toss them in the microwave!
Make-Ahead Tips: You can make the dough ahead of time, place the shaped scones on the baking sheet, and cover, and keep it in the fridge overnight.