1

Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper.

2

In a large bowl, combine dry ingredients (through ginger).

3

In a separate bowl, whisk together pumpkin, half and half and egg.

4

Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).

5

Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza wheel 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.

6

Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.

7

While scones are cooling, prepare plain glaze by combining ingredients in a medium bowl with an electric mixer on medium speed. Mix until smooth.

8

When scones are cool, use a brush to paint a coating of the glaze over the top of each scone.

9

As the white glaze firms up, prepare spiced icing by combining ingredients in another medium bowl with an electric mixer on medium speed. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.