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1. Preheat your oven to 425u00b0F and line your baking sheet with parchment paper.
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2. In a large mixing bowl add flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix together on very low speed just until incorporated.
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3. Add the chopped, cold, butter and mix on low until the butter mixes in and the clumps are about the size of large peas. You may need to use a fork at first and then the mixer paddle.
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4. In a small bowl mix together the pumpkin, milk or half-and-half, and egg. Stir together. Slowly add the mixture to the flour mixture at a low speed. Stir until just mixed together.
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5. Lightly dust your counter with flour so that the dough won't stick. With a rubber spatula, stir the dough in the bowl to be sure all the flour is mixed in from the bottom, and shape the dough into a ball (or clump in my case). Pour the dough onto the floured counter and gently press into circle, about an inch thick. You may need extra flour on the top, or re-flour the counter during this.
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6. Once your dough is in a flat circle, 1 inch thick, take a knife (I put a little flour on the blade) and cut a '+' in the circle so that you have divided it into 4 large pieces. Then cut an 'x' on that, so that it's divided into 8 pieces.
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7. Gently lift each piece out and place it on the parchment paper baking sheet; leave room between each piece. Bake 15-17 minutes, until lightly browned. Transfer to a wire rack and let cool completely.
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8. Once the scones are cool, prepare the icing. Heat the milk in a heat proof bowl or cup in the microwave for 30 seconds or until hot. Place the chai tea bag in the milk and let steep for about 5 minutes.
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9. In a small bowl add the confectioners sugar and chai-flavored milk and stir together until the sugar has dissolved completely. (Here's my new trick: Let the icing stand for 3-5 minutes until it starts to get thick.) Now ice your scones in whatever design you'd like: drizzle, dunk, whatever. Store in your fridge or enjoy right away!
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Recipe adapted from We Heart Food, via Sweet Pea's Kitchen.
