2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter, cold
1 cup pure pumpkin puree
1/4 cup milk (or plant-based milk)
1 egg
For the glaze: powdered sugar, milk, and spices
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In another bowl, whisk together the pumpkin puree, milk, and egg. Stir this mixture into the dry ingredients until just combined. Do not overmix!
Turn the dough out onto a lightly floured surface and gently knead it just until it holds together. Pat it into a circle about 1-1.5 inches thick. Cut into wedges or use a biscuit cutter for round scones.
Place the scones on the prepared baking sheet. Bake for 15-20 minutes, or until golden brown. Keep an eye on them to prevent over-baking.
While the scones are cooling, whisk together powdered sugar, milk, and your choice of spices to make the glaze.
Once scones are cooled, drizzle the spiced glaze on top. Serve and enjoy!
