Start by preheating the oven to 400F then 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 AP 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 soda, 1/4 tsp baking powder, 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. Gently fold it in half, then turn and fold again.