-
1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
-
2
In a separate bowl, whisk together pumpkin, half-and-half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
-
3
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.
-
4
Bake for 14-16 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.
-
5
For the plain glaze, mix the powdered sugar, cream, and vanilla together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone.
-
6
As that white glaze firms up, make the spiced icing.
-
7
Combine the ingredient for the spiced icing together. 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.
