2 cups flour
1/3 cup dark brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into cubes
1/2 cup pumpkin purée (not pumpkin pie filling)
3 tablespoons whole milk
1 large egg
2 teaspoons vanilla extract
For the glazes
2 cups confectioners' sugar
1/4 cup whole milk
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of freshly grated nutmeg
Preheat oven to 400°. Line a baking sheet with parchment paper or a Silpat; set aside
In the work-bowl of a food processor place flour, sugar, baking powder, baking soda, spices, and salt. Pulse to blend. And cold butter, and process until it resembles coarse meal.
In a medium bowl, whisk together pumpkin purée, milk, egg, and vanilla. Pour mixture over dry ingredients, and process until a soft dough forms.
On a lightly floured surface, knead dough 3 to 4 times until it comes together. Roll dough into a 10” x 7” rectangle, about 3/4 of an inch thick. Cut rectangle in half lengthwise, then cut into two even pieces crosswise, making four rectangles. Cut each rectangle into two triangles, yielding eight triangles. Place scones onto prepared baking sheet, and bake for 12 to 14 minutes, or until a tester inserted in the center comes out clean.
For the glazes, combine confectioners’ sugar and milk. Whisk until smooth. Poor HALF of the glaze into a shallow bowl. When scones are done, cool for 10 minutes, then dip, face down, into the glaze, placing them onto a rack to continue to cool. To the remaining glaze, add the spices, and whisk to combine. After the first glaze is set, drizzle the spice glaze on top of it. (I used an icing bottle for this). Allow glazes to set before serving.