Ingredients:
For the Scones:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup pumpkin puree
- 1/2 cup milk
- 1 large egg
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, cloves, baking powder, and salt.
Add the cold butter cubes and use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, milk, and egg.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and knead for 1-2 minutes, just until smooth. Pat the dough into a 1-inch thick circle. Use a sharp knife or biscuit cutter to cut out scones.
Place the scones on the prepared baking sheet, leaving about 1 inch between each scone. Brush the tops with milk and sprinkle with additional cinnamon sugar if desired.
Bake for 15-20 minutes, or until golden brown and cooked through.
While the scones are baking, prepare the glaze by whisking together the powdered sugar, maple syrup, and cinnamon in a small bowl. Gradually add milk, 1 tablespoon at a time, until you reach a desired consistency.
Once the scones are baked and slightly cooled, drizzle with the maple-cinnamon glaze. Serve warm and enjoy!