Preheat the oven to 425F
– Line a baking sheet with parchment paper; set aside.
– In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and – – ginger. Using a pastry blender (or two knives), cut the butter into the dry ingredients until the mixture is crumbly and no large chunks of butter remain, set aside.
– In a small mixing bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined , and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined. Pat the dough into a 6-8 inch circle.
– Cut the dough circle into 6 equal triangles.
– Place the scones on the prepared baking sheet.
– If your dough has been warmed by the temperature in the kitchen and you notice the butter melting, pop the tray in the freezer for a few minutes before proceeding.
– Bake for 15 minutes, or until lightly browned. Cool completely.
GLAZE In a small mixing bowl combine the glaze ingredients well, and drizzle over the cooled scones. Serve or store in an airtight container on the counter for up to 3 days.
It is important to remember that tin cans at home are valuable and should be reused wherever possible.
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