• Start by preheating the oven to 400F. Line a baking sheet with parchment paper or a silicone mat and set aside.
• In a medium bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.
  2/3 cup pumpkin puree, 2 tbsp milk, 1 egg, 1 tsp vanilla extract
• Place the bowl in the fridge to keep the mixture cold while you prepare the dry ingredients. Cold ingredients help create flaky, tender scones.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt until well combined.
  2 cup all-purpose flour, 1/3 cup brown sugar, 2 tbsp granulated sugar, 2 tsp cinnamon, 1/4 tsp cloves, 3/4 tsp ginger, 1/2 tsp nutmeg, 2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt
• Add the cold cubed butter and cut it into the flour using a pastry cutter, fork, or your hands until the texture resembles coarse crumbs.
  1/2 cup butter
• Make a well in the center of the dry mixture. Pour in the cold pumpkin mixture, then gently stir with a rubber spatula until a soft dough forms.
• Don’t overmix, it’s okay if there are a few dry patches of flour.
• Turn the dough out onto a lightly floured surface. Gently fold it in half, then turn and fold again.

Option 1: Traditional Triangle Scones (Circle Method)

• Form the dough into a round disc, about 1-inch thick. Using a bench scraper or sharp knife, cut the disc into 8 equal wedges (like a pizza).

Option 2: Bakery-Style Squares or Rectangles

• Shape the dough into a rectangle, about 6x8 inches and 1-inch thick. Use a sharp knife or bench scraper to cut into 8 even pieces.
• After cutting, transfer the scones to a lined baking sheet and chill in the freezer for 20–30 minutes. Then preheat the oven to 400F while they chill.
• Bake the scones for 17–18 minutes, or until the tops are set and lightly golden.
• Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Make the White Glaze

• In a medium bowl, whisk together the powdered sugar and 2-3 tbsp heavy cream until smooth.
  1 cup powdered sugar, 2-3 tbsp heavy cream
• If needed, add another ½ tbsp cream to thin it to a spreadable consistency.

Make the Spiced Glaze for Drizzling

• Remove 1 tablespoon of the white glaze and place it in a small bowl.
• Stir in the pumpkin puree, pumpkin pie spice, and extra powdered sugar until smooth. Transfer to a piping bag or ziplock bag for drizzling.
  1/2 tsp pumpkin puree, 1/2 tsp pumpkin pie spice, 1 tbsp powdered sugar

Glaze the scones

• Once the scones are completely cool, spread about a tablespoon of the white glaze evenly over each scone. Or just dip them directly into the white glaze.
• Let the glaze set for 5–10 minutes, then drizzle the spiced glaze on top in a zigzag pattern. Allow the scones to rest for 15–20 minutes before serving so the glaze can fully set.